Triple Berry Crumble Tart
adapted from Betty Crocker with a dash of Martha Stewart
1 store-bought pie crust of your choice (I think pillsbury is just fine and you have an extra crust for a pot pie or some other use later)
1 1/2 c sliced fresh strawberries
1 1/2 c fresh blueberries
1 c fresh raspberries
2/3 c sugar
2 Tbsp cornstarch
Streusel topping (from Martha Stewart's blueberry buckle)
6 Tbsp room temp butter
1 c flour
1 tsp cinnamon
1/4 tsp salt
optional: 1 tsp grated orange peel (I loved this addition but leave it out because The Husband didn't like it)
Preheat oven to 425. Fold pie crust into 10 or 11 inch tart pan (bonus if you have one with a false bottom like me!), press into bottom and side. Trim overhanging edge to be even with the top of the pan.
In a large bowl gently combine berries, sugar and cornstarch. Spoon into pastry.
Make streusel topping: Combine streusel ingredients and mix with hands until crumbly. Sprinkle over top of berries in pastry.
Bake 35-45 minutes or until fruit bubbles in the center. Let cool before releasing from your pan (if you have a false bottom tart pan like me), but serve warm with a little ice cream for some delicious berry goodness!