Blackberry And Mascarpone Crumble Bars

These luscious Blackberry and Mascarpone Crumble Bars are a match made in heaven, with a buttery crust, a sweet and tangy blackberry filling, and a crunchy oat topping. Perfect for a summer evening or a special occasion, these bars are sure to impress with their unique flavor combination and beautiful presentation.

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• For the Filling:
• 1 1/2 cups fresh or frozen blackberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup mascarpone cheese
• 1 large egg
• 1 teaspoon vanilla extract
• For the Crumble Topping:
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup chopped pecans (optional)
• Note: You may need to adjust the quantity of ingredients if you want to serve more or less than 7 people.

Instructions

Preheat your oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together flour, granulated sugar, confectioners’ sugar, and salt.

Add the softened butter and mix until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking dish.

Bake the crust for 20-25 minutes, or until it’s lightly browned.

Let it cool completely. In a large bowl, whisk together blackberries, granulated sugar, cornstarch, and lemon juice.

Let it sit for about 15 minutes, until the berries start to release their juice.

In another bowl, whisk together mascarpone cheese, egg, and vanilla extract. Add this mixture to the blackberry mixture and stir until well combined.

Pour the filling over the cooled crust.

To make the crumble topping, combine oats, flour, granulated sugar, and chopped pecans (if using) in a bowl. Add the cold butter and mix until the mixture forms crumbly bits.

Sprinkle the crumble topping evenly over the filling.

Bake the bars for 40-45 minutes, or until the topping is golden brown and the filling is set. Let the bars cool completely in the pan before cutting into squares and serving.

Notes

Don’t overwork the crust mixture or it’ll be tough.

Make sure to press it evenly into the baking dish for a smooth base.

If using frozen blackberries, thaw and pat dry before using to avoid excess moisture.

You can substitute other berries like raspberries or blueberries if blackberries aren’t in season.

Don’t overmix the mascarpone mixture or it’ll be too stiff.

If you don’t have pecans, feel free to omit or substitute with another nut like walnuts or almonds.

Keep an eye on the crumble topping while it’s baking – it can go from golden to burnt quickly.

Let the bars cool completely before serving for the best texture and flavor.

You can store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrional Value

• Calories: 342
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g