Mixed Berry Mascarpone Slump

Eat those late summer berries while you still can. Blueberries may be disappearing from the farmers markets but you should still be able to find ample portions of blackberries and raspberries. If your looking for a different way of using them, look no further than a Berry Slump. What is a Slump you ask? It is a baked dessert in which fruit, in this case berries, is topped with batter and baked until golden and bubbling. Sounds pretty good, I know.

Recently we used a classic and perfect mixture of blackberries and raspberries and gilded the lily more then a little bit by adding a thick layer of mascarpone cheese between the berries and the batter. The cheese makes the dish much richer, but it also creates a lovely creamy texture when the berries break down in the oven and their juices combine with the melting mascarpone. When that incredible combination is covered in a golden, crunchy topping you have one a gorgeous, mouth watering dessert. Oh, and another berry recipe to add to that tart, crumble and crisp repertoire.

Mixed Berry Mascarpone Slump (serves 6)

12 oz raspberries
12 oz blackberries
3 tbsp sugar

1/4 cup (1 stick) butter, cut into cubes
1 cup flour
1/2 cup plus 2 tbsp sugar
1/2 cup whole milk
1 tsp vanilla
8 oz mascarpone cheese

Preheat the oven to 350F. Place the berries in a deep baking dish and cover with 3 tbsp sugar.

In a food processor combine butter, flour, 1/2 cup sugar, vanilla and milk until soft and malleable.

Top the berries with the mascarpone cheese and then spoon the batter over the mixture. Sprinkle with two tbsp of sugar to brown the top. Bake for 45-60 minutes or until the top is brown and the berries begin to bubble.

Serve immediately.