For the crumble, in a mixing bowl combine all ingredients except the butter. Add cold butter. (My method is to use a box grater!) With your hands, incorporate the butter with the dry mixture to form mini pearls. Object is to avoid chunks of butter. Refrigerate until needed.

For the filling, add fruit to a mixing bowl. (Total fruit needed is 2-2 ½ pounds. Sometimes I just use all blueberries when they are in season!) Grate the ginger, lemon and orange over the fruit. Add sugar, tapioca starch and spices. Gently fold all the ingredients together.

Preheat your oven to 350°. Line a sheet tray with parchment for over spill and EASY clean up! Assemble your pie dough in your favorite pie pan. Spread mascarpone cheese on the bottom of your pie crust with an off-set spatula or a soup spoon, sprinkle with sugar. Add fruit about ½ inch over the rim (remember your fruit will slightly shrink during the cooking process.) Top with a healthy amount of crumble (I LOVE IT, so naturally I top it with a very healthy portion!) With your thumb, poke a hole to vent the fruit in the center, allowing the steam to release. Cook for 40-60 minutes until the juices begin to bubble. (Oven temps vary so times will vary. Keep an eye on it.) The pie should be golden brown and bubbling. Remove from the oven and let sit for 3-4 hours to set. You can keep it in the refrigerator or at room temperature. Serve with premium vanilla ice cream or fresh whip cream and ENJOY!