I made this yesterday and it was a hit.  I hope to make it again next year with the early summer berry bounty.

Adapted from this recipe.

• 1 pie crust (I used a half recipe of my favorite crust)
• About 5 cups assorted berries—I used about 3 cups blueberries and 1 cup each of blackberries and raspberries
• 1/4 cup cornstarch
• About 3/4 cup sugar
• Juice of 1 lemon
• splash of vanilla extract
• 1 (7-ounce) container almond paste
• 1 cup AP flour
• 6 tablespoons butter, cut into small cubes
• a generous pinch of kosher salt

Gently wash berries and set aside, reserving 1 cup blueberries.

In a large, heavy saucepan, whisk together cornstarch and sugar.  Add berries (except reserved blueberries) and cook over medium heat until thick and saucy, about 8-10 minutes, stirring frequently.  Remove from heat and stir in reserved blueberries, lemon juice, and vanilla.  Refrigerate for at least an hour.

To make topping, break almond paste into smallish (1/2 inch) pieces.  Add to the bowl of a food processor, along with flour, butter, and salt.  Process until clumps begin to form.  Refrigerate for at least half an hour.

Preheat oven to 400F.  While the oven is preheating, put a rimmed metal baking sheet in the oven.  Roll out pie crust and line an 8- or 9-inch glass pie dish with the crust.  Pour cooled berry mixture into crust and sprinkle crumb topping on top.  Put pie dish directly on rimmed baking sheet and bake for 40-50 minutes, until topping is nicely browned.  You may need to cover the outer rim of the pie to keep it from over-browning.

Cool thoroughly unless you want to eat it like a gooey crumble, which wouldn’t be the worst thing.  Serve with vanilla ice cream.