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Blackberry Crisp with Whipped Mascarpone

A delightful blend of tart blackberries and a crunchy topping, served warm with a creamy whipped mascarpone for the perfect dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the filling
  • 5 cups fresh blackberries Look for plump, juicy berries. Organic if possible.
  • 1/2 cup granulated sugar Adjust to taste depending on berry sweetness.
  • 2 tablespoons cornstarch Can substitute with arrowroot.
  • 1 tablespoon lemon juice Freshly squeezed is best.
  • 1 teaspoon vanilla extract Use pure vanilla extract.
  • pinch salt Balances sweetness.
For the topping
  • 1 cup rolled oats Old-fashioned oats recommended.
  • 3/4 cup all-purpose flour Can use a gluten-free blend if needed.
  • 1/2 cup brown sugar Adds moisture and flavor.
  • 1/2 teaspoon cinnamon Adds warmth.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, melted Let it cool slightly before mixing.
For the whipped mascarpone
  • 1 cup mascarpone cheese Choose a high-quality brand.
  • 1/2 cup heavy cream Use heavy whipping cream.
  • 2 tablespoons powdered sugar Sweetens without grittiness.
  • 1 teaspoon vanilla extract Use pure vanilla extract.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish (approximately 9"x13").
  2. In a large bowl, combine blackberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Gently toss to combine and transfer to the prepared baking dish.
  3. In another bowl, mix together rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until a crumbly texture forms.
  4. Sprinkle the topping over the blackberry mixture evenly.
Baking
  1. Bake in the preheated oven for 35-40 minutes until golden brown and bubbly.
  2. Let the crisp rest for 10-15 minutes.
Whipping Mascarpone
  1. In a mixing bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until fluffy and smooth.
Serving
  1. Scoop warm blackberry crisp into bowls and top generously with whipped mascarpone.

Notes

Serve with a scoop of vanilla ice cream for extra indulgence. Leftovers can be stored at room temperature for 2 days or refrigerated for 5 days.