Apple + Marionberry Marzipan Crumble
Prep time: 
Cook time: 
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Serves: 6-8 servings
This almond-scented crumble has chewy bits of almond paste throughout the crisp topping.
  • topping:
  • 6 oz almond paste, crumbled
  • ¼ cup sweet rice flour
  • ¼ cup oat flour
  • ¼ cup packed brown sugar
  • ½ teaspoon kosher salt
  • 4 tablespoons cold, unsalted butter, cubed
  • ½ cup sliced almonds
  • fruit:
  • 4 cups peeled apples, diced
  • 2 cups frozen marionberries
  • 1½ tablespoons cornstarch
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  1. Position a rack in the center of the oven and preheat to 375°F. Place an 11x7-inch or 2-quart baking dish on a rimmed baking sheet.
  2. To make the topping combine the almond paste, sweet rice and oat flours, brown sugar and salt in a mixing bowl (or the bowl of a mixer fitted with a paddle, using your hands or a pastry blender, break down the almond paste into pea-sized bits. Add the butter and work it into the topping until the mixture clumps when pinched together and the butter is mostly incorporated. Cover and chill until ready to use.
  3. Toss the diced apples, marionberries, cornstarch, brown sugar, and kosher salt together. Spread the fruit into the pan and cover with the chilled crumble topping. Bake for 50 minutes, or until the top is golden and the fruit is bubbling. (Alternatively, in her book, Alanna bakes the fruit without the topping for 20 minutes before topping with the chilled crumble and baking for another 30-40 minutes). Let the crumble cool slightly and serve with scoops of vanilla ice cream.
Adapted from Alternative Baker by Alanna Taylor-Tobin.

Use a mix of apples if you can for different textures. I used McIntosh, Honeycrisp, and Granny Smith.

Fresh berries are amazing when they're in season, but frozen is great too. If you can't find marionberries try blackberries, boysenberries, or raspberries.

The roll of almond paste that I purchased was 7 oz, I used the whole thing and it turned out great!
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