Blackberry Crumble with Mascarpone Cream

For the blackberry crumble with mascarpone cream, preheat the oven to 170°C. Mix butter, powdered sugar, flour, hazelnuts and cinnamon to a crumble dough. Set aside.

Peel, quarter, core and cut the apples into small cubes. Sort the blackberries, wash them and then let them dry. Set aside some berries for garnish. Place apple cubes and blackberries in small buttered baking dishes. Cover with the crumble and bake in the preheated oven on the middle shelf for about 30 minutes.

Mix yogurt and mascarpone until creamy. Sweeten with granulated sugar to taste and fold in a few blackberries so that the cream is slightly marbled. Place dabs of it on the still lukewarm blackberry crumble and serve the remaining cream with it. Serve the blackberry crumble with mascarpone cream immediately warm.

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