Description
Sweet-tart frozen blackberries are paired with a hint of almond extract under a buttery oat and almond flour crumble topping for added crunch and nutty depth, with grated marzipan incorporated into the topping for extra almond richness. The method uses a stovetop-thickened filling for easy assembly without a soggy crust. Prepare in a disposable tin, freeze ahead, thaw completely, and bake at 350°F for 50-60 minutes until the topping is crisp and filling bubbles.
Cultural Background
Blackberry pie has roots in British rural baking traditions where foraged wild blackberries were stewed into simple fruit pies or crumbles, later adapted by American colonists and featured in early U.S. history such as Abraham Lincoln's 1861 inauguration luncheon. Crumble or streusel toppings evolved from European streusel cakes and were popularized in American home baking for their ease with seasonal or frozen fruit. The addition of almond elements like extract or marzipan draws from European almond paste traditions in pastries, enhancing the tart berry flavor without overpowering it.
Recipe Info
PREP TIME: 30 minutes
COOK TIME: 20 minutes filling plus 55 minutes baking
TOTAL TIME: 1 hour 45 minutes plus freezing and thawing time
SERVINGS: 8
DIFFICULTY: Medium
Ingredients
- 6 cups frozen blackberries, do not thaw
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 store-bought or homemade 9-inch pie crust, fitted into a disposable 9-inch aluminum pie tin
- 1 cup rolled oats
- 3/4 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup light brown sugar
- 4 ounces marzipan, grated
- 1/4 teaspoon salt (for topping)
Instructions
- In a large saucepan over medium heat, combine the frozen blackberries, granulated sugar, cornstarch, lemon juice, almond extract, and 1/4 teaspoon salt. Stir gently and cook for 10-15 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency and bubbles vigorously; the berries will release juices that thicken with the cornstarch.
- Remove the filling from heat and let it cool slightly for 5-10 minutes to prevent melting the crust.
- Preheat oven to 350°F if baking immediately, but for make-ahead, proceed to assembly without preheating.
- Pour the cooled thickened blackberry filling into the prepared pie crust in the disposable aluminum tin, spreading evenly.
- In a medium bowl, combine the rolled oats, almond flour, all-purpose flour, brown sugar, grated marzipan, and 1/4 teaspoon salt. Add the cold cubed butter and use a pastry cutter or fingers to work it in until the mixture forms coarse, crumbly clumps the size of peas.
- Sprinkle the crumble topping evenly over the blackberry filling, covering it completely.
- For immediate baking: Place the pie on a baking sheet and bake at 350°F for 50-60 minutes until the topping is golden brown and crisp, and the filling is bubbling around the edges.
- For freezing ahead: Do not bake. Cover the assembled unbaked pie loosely with plastic wrap and freeze until solid, about 4-6 hours, then wrap tightly in plastic wrap followed by aluminum foil. Label with date and baking instructions. Freeze for up to 2 months.
- To bake from frozen: Thaw the pie completely in the refrigerator overnight (about 12-24 hours) until no ice remains and it reaches room temperature or slightly chilled. Preheat oven to 350°F, place on a baking sheet, and bake for 50-60 minutes until the topping is crisp and golden and the filling bubbles.
Tips
- Use a disposable aluminum tin for easy freezing and baking to avoid thermal shock issues with glass or ceramic.
- Grate the marzipan on the large holes of a box grater for even distribution in the crumble without large chunks.
- Avoid overmixing the filling after thickening to keep some whole berries for texture.
Nutrition
Calories: 420
Protein: 5g
Carbs: 58g
Fat: 20g