Description
This recipe came to me as I was picking an abundance of blackberries. It is tart but creamy, especially with vanilla ice cream.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond meal
- ½ cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup cold unsalted butter, cut into 1-inch cubes
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8 ounce) container mascarpone cheese
- ¼ cup white sugar
- 1 medium lemon, zested and juiced, divided
- 4 cups fresh blackberries
- ¼ cup white sugar, or more to taste
- 3 tablespoons cornstarch
- 1 teaspoon orange liqueur
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
- Mix flour
- almond meal
- sugar
- baking powder
- cinnamon
- and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.
- Pat 1/2 of the dough into the bottom of the prepared pan
- saving the remaining dough for the topping.
- Bake in the preheated oven until edges just start to turn brown
- 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.
- Beat mascarpone cheese
- sugar
- 1/2 of the lemon zest
- and 1/2 of the lemon juice together in a bowl for mascarpone filling.
- Combine blackberries
- sugar
- remaining lemon zest
- remaining lemon juice
- cornstarch
- orange liqueur
- and salt for blackberry filling in another bowl.
- Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling
- then sprinkle reserved dough in crumbles evenly over top.
- Bake in the preheated oven until filling is bubbling and top crust is lightly browned
- 40 to 45 minutes. Cool to room temperature
- about 30 minutes. For best results
- refrigerate for 8 hours to overnight before cutting into 16 bars.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 9 hrs 40 mins
Servings: 16