Directions

Preheat oven to 375 degrees. Butter the bottom of 9" pie pan. Whisk Walkers Shortbread crumbs, oats, sugar, salt and cinnamonn in large bowl. Add butter and rub with fingers until mixture sticks together in small clumps and is completely mixed.

Transfer 2 cups to a medium bowl. Mix in almonds and reserve for the topping.

Press the remaining crumb mixture evenly into the pan along the bottom and halfway up the sides. Bake the crust until golden brown and just firm to touch, about 22 minutes. Cool 10 minutes.

Mix all remaining ingredients in a medium bowl. Let sit at room temperature for 30 minutes until tapioca dissolves. Spread evenly over crust in pan. Cover fruit completely with reserved topping. Sprinkle with cinnamon.

Bake until filling bubbles thickly at edges and topping is golden brown, about 40 minutes. Cool in pan on rack.

Directions

In a bowl, combine blueberries, sliced peaches, corn starch, lemon juice and granulated sugar. Mix to combine evenly. Pour into a lightly buttered 9' glass pie dish.

In the same bowl, combine the flour, brown sugar, cinnamon, oats, ginger cookies, and almonds. Stir with a fork until mixture is crumbly and evenly blended.

Spread the mixture over the berries and bake 375 degrees F for 40 minutes. Let cool before serving and top with vanilla ice cream or whipped cream if desired.

Directions

Purchase your favorite Walkers Shortbread cookies. Walker's Round Shortbread or Stem Ginger make perfect bottoms.

Decorate each round with fresh seasonal fruits and berries.

Drizzle each tartlet with marmalade, lime juice and orange liquor.

or any all natural thick fruit spread or jam thinned with a bit of lemon or lime juice...approximately 1/2 cup jam, 1/2 - 1 teaspon juice.