Peach and Blueberry Crumb Pie

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Butter, for greasing the pie dish

Filling:

1/4 cup quick cooking tapioca pearls, such as Minute Tapioca

1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries

1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced

1/2 cup brown sugar

2 tablespoons fresh lemon juice

2 teaspoons pure vanilla extract

1 1/2 teaspoons ground cinnamon

Zest of 1 large lemon

One 9-inch unroll-and-bake refrigerated pie crust

1 egg white, lightly beaten

Topping:

1/2 cup slivered almonds

1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled

1/2 cup quick cook oats

1/2 cup almond flour

1/2 cup brown sugar