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Blueberry Crumb Topping

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1 cup blueberries
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt (Kosher or Sea Salt)
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. Toss in the blueberries.

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