Here is a pie for those who will likely never self-identify as pie makers, which I’d bet is a large portion of us, myself included. This is a frozen pie! And a peach melba inspired one at that. A quick stove-top peach and blackberry compote gets swirled into softened store-bought vanilla ice cream and then packed into a pie dish (no bake!!!). The other thing you should know is that there’s not a pie crust in sight! No painstaking butter handling or fancy French technique. The “crust” of this pie is just a simple almond-scented crumble topping (if you’ve ever made a crisp, crumble, or buckle, you’ve been here before) that gets baked like crumbled cookies on a sheet pan and scattered over the filling before freezing. Make this a day or two in advance of serving: it transports well if you keep it in a cooler bag, and needs 30 minutes or so to soften at room temperature before serving anyway. Bring it to your July 4th BBQ, ya???