Best Blueberry Amaretti Crisp With Fresh Vanilla Mascarpone Cream Recipes

BALSAMIC BLUEBERRY MASCARPONE CROSTINIS

Steps:

• Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.
• Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.
• Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.

CLASSIC AMERICAN BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
• Stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. Spoon blueberry mixture into a large baking dish. Sprinkle crumbs over the blueberries.
• Bake in preheated oven until topping is golden brown and the filling bubbles, about 40 minutes.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend.
• Add the cookies and almonds and mix well.
• Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F.
• Butter a 13 by 9 by 2-inch glass baking dish.
• Stir the sugar and flour in a large bowl.
• Add the nectarines and blueberries, and toss to combine.
• Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish.
• Sprinkle the cookie topping over.
• Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
• Cool at least 10 minutes.
• Spoon the warm crisp into bowls.
• Top each with a dollop of mascarpone cheese and serve.

MAPLE BLUEBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

BLUEBERRY AMARETTI CRISP WITH FRESH VANILLA MASCARPONE CREAM

Steps:

• 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°F 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.