Blackberry Apple Crumble with Wisconsin Mascarpone Yogurt

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By Olivia of 

When it comes to dessert, fruit crumbles have always been my favorite. They’re infinitely adaptable, insanely easy to throw together, and as far as desserts go, they’re on the healthy-ish side.

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Warm out of the oven with a dollop of honey-whipped Wisconsin Mascarpone yogurt, this crumble could be the most luxurious breakfast or the perfect end to lovely Mother’s Day celebration. No matter how you enjoy this delicious dish, it’s a win-win.

Blackberry Apple Crumble with Wisconsin Mascarpone Yogurt
by Olivia of

3 granny smith apples, thinly sliced
3 cups blackberries
juice and zest of 1 lemon
2 tablespoons flour
2 tablespoons brown sugar

Crumble Topping
2/3 cup flour
3/4 cup brown sugar
1/2 cup oats
1/2 cup unsweetened coconut flakes
1/2 cup slivered almonds
1 stick salted butter

Wisconsin Mascarpone Yogurt
1 cup Wisconsin Mascarpone
1 cup Greek yogurt
juice and zest of 1 lemon
3 tablespoons honey

Preheat oven to 350°F. For the fruit base, mix apples, blackberries, lemon, flour and brown sugar. Pour evenly into a rectangular 11″ x 7″ dish.

Mix dry ingredients: flour, brown sugar, oats, coconut flakes, almonds and cinnamon, for the crumble topping. Incorporate butter last with a pastry cutter or by using your hands. Distribute crumble topping evenly over the fruit mixture.
Bake for approximately 35 minutes, or until golden brown and fruit mixture is bubbling.

For the Wisconsin Mascarpone yogurt, lightly mix Wisconsin Mascarpone and Greek yogurt. Add honey and the juice and zest of one lemon to taste. To serve, spoon a large dollop on top of the warm crumble.