Summer Berry Crisp with Vanilla Bean Mascarpone Whipped Cream

July 2017 View more

Yield: Serves 8

2 tablespoons butter
2 cups blueberries
2 cups blackberries
2 cups raspberries
¼ cup brown sugar
1 teaspoon vanilla
¼ cup all-purpose flour
¼ teaspoon cinnamon
pinch ground nutmeg
1 teaspoon lemon zest
¼ teaspoon salt

Preheat oven to 350° and butter a 9-inch pie dish (or individual ramekins). In a medium bowl, gently combine all ingredients and pour into prepared dish.

Crisp Topping
½ cup all-purpose flour
½ cup cornmeal
1 cup oats
1 cup chopped pecans
1 cup packed brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons vanilla
1½ sticks unsalted butter, cut into ¼-inch pieces

Combine all ingredients in a bowl. Use a pastry blender (or your fingers) to work in butter until topping resembles coarse meal. Sprinkle evenly over the berry mixture.

Place the pie plate (or ramekins) on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly.

Whipped Cream
4 ounces chilled mascarpone
½ cup chilled heavy whipping cream
1 teaspoon vanilla bean paste (or half a vanilla bean)
2 tablespoons powdered sugar

Combine mascarpone, cream, vanilla bean and powdered sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate until ready to use.

Balsamic Reduction
½ cup good-quality aged balsamic vinegar

Add vinegar to a small saucepan; bring to a simmer until it reduces by half, about 5-6 minutes. Set aside to cool.

Top berry crisp with whipped mascarpone and drizzle with reduction.