Blackberry and Mascarpone Crumble Bars

Blackberry and Mascarpone Crumble Bars


This recipe came to me as I was picking an abundance of blackberries. It is bitter but creamy, especially considering vanilla ice cream.

The ingredient of Blackberry and Mascarpone Crumble Bars

  1. 2 cups all-purpose flour
  2. 1 cup almond meal
  3. u00bd cup white sugar
  4. 1 teaspoon baking powder
  5. 1 teaspoon auditorium showground cinnamon
  6. u00bc teaspoon salt
  7. 1 cup cold unsalted butter, cut into 1-inch cubes
  8. 1 large egg
  9. 1 teaspoon vanilla extract
  10. 1 (8 ounce) container mascarpone cheese
  11. u00bc cup white sugar
  12. 1 medium lemon, zested and juiced, separated
  13. 4 cups open blackberries
  14. u00bc cup white sugar, or more to taste
  15. 3 tablespoons cornstarch
  16. 1 teaspoon orange liqueur
  17. u00bc teaspoon salt

The instruction how to make Blackberry and Mascarpone Crumble Bars

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. amalgamation in egg and vanilla extract until dough is crumbly.
  3. Pat 1/2 of the dough into the bottom of the prepared pan, saving the long-lasting dough for the topping.
  4. Bake in the preheated oven until edges just trigger get going to point of view brown, 15 to 20 minutes. sever from the oven and enter upon to cool. Leave the oven on.
  5. stress inflection mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling.
  6. tally up blackberries, sugar, permanent lemon zest, unshakable lemon juice, cornstarch, yellowish-brown liqueur, and salt for blackberry filling in option bowl.
  7. progress mascarpone filling across the cooled bottom crust. early payment blackberry filling more than mascarpone filling, subsequently next sprinkle reserved dough in crumbles evenly more than top.
  8. Bake in the preheated oven until filling is bubbling and summit zenith crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight prematurely mordant into 16 bars.

Nutritions of Blackberry and Mascarpone Crumble Bars

calories: 325 calories
carbohydrateContent: 32.4 g
cholesterolContent: 59.6 mg
fatContent: 20 g
fiberContent: 2.6 g
proteinContent: 6.5 g
saturatedFatContent: 11 g
sodiumContent: 118.1 mg
sugarContent: 14.4 g


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