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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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