1 pie crust, par baked
1 cup fresh strawberries, halved (or frozen thawed and drained)
1/2 cup white sugar
3 tablespoons arrowroot (or cornstarch or white rice flour)
2 cups raspberries
1 1/2 cups blueberries
French Crumb Topping
1/3 c. butter
1/3 c. brown sugar
3/4 c. almond meal (any nut meal would do -- just pulse nuts of choice in food processor or beat them with a hammer or rolling pin after placing them in a zip top bag)
1/4 c. pecans,chopped
1/4 c. pistachios, chopped
In a large mixing bowl, stir together sugar and arrowroot.
Add strawberries, raspberries, and blueberries; gently toss until berries are coated.
Pour berries into par baked crust.
Mix all ingredients for French Crumb Topping.
Top pie with French Crumb mixture.
Cover with foil.
Bake at 375 degrees F for 25 minutes.
Remove foil and bake for another 20 minutes.
Cool on a wire rack.
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.