Blueberry Amaretti Crisp With Fresh Vanilla Mascarpone Cream - cooking recipe

Ingredients

Topping
200 g amaretti cookies (1 package, roughly crushed)
1/2 cup slivered almonds
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter, melted
Fruit
6 cups blueberries, thawed
3 tablespoons sugar
2 tablespoons cornstarch
Mascarpone Cream
1/2 cup whipping cream
1/2 cup mascarpone cheese
1/2 teaspoon vanilla extract
3 tablespoons sugar

Preparation

Topping: Place about 3/4 of the package in a large zip lock bag. Crush the cookies by hand -- small chunks of cookie should be visible. There should be about 1-2/3 cups total. Add almonds, brown sugar, flour. Add melted butter and mix with hands until well incorporated (Crumbs can be stored at room temperature for up to 2 days.
Fruit: In a container, measure out the blueberries and let thaw. (This can be done in advance) Drain off excess liquid and add sugar and cornstarch. Butter an 8\" square baking dish and add the berries.
Preheat oven to 350\u00b0F Top berries with crumb mixture. (Pan is quite full, but does not spill over when baking) Bake for 35 minutes or until edges are bubbly. (Watch towards the end as the topping can burn quite easily).
Mascarpone Cream: Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
To serve: Serve crisp warm or at room temperature topped with a dollop of mascarpone cream. Garnish with a few toasted almonds.