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Summer Fruit Crisp With Mascarpone Custard

Ingredients

• For the fruit:
• 1 1/2 cups raspberries (1 6-ounce package), cleaned and picked over
• 1 1/2 cups blueberries or blackberries (1 6-ounce package), cleaned and picked over
• 3 medium white or orange peaches, pitted and cut into 2-inch dice
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• For the custard:
• 2 eggs
• 8 ounces softened mascarpone cheese
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• For the crisp topping:
• 6 tablespoons brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon finely chopped lemon zest
• 1 teaspoon vanilla
• 1/2 cup melted unsalted butter

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