Blackberry and Mascarpone Crumble Bars Recipe

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

Mix flour almond meal sugar baking powder cinnamon and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.

Pat 1/2 of the dough into the bottom of the prepared pan saving the remaining dough for the topping.

Bake in the preheated oven until edges just start to turn brown 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.

Beat mascarpone cheese sugar 1/2 of the lemon zest and 1/2 of the lemon juice together in a bowl for mascarpone filling.

Combine blackberries sugar remaining lemon zest remaining lemon juice cornstarch orange liqueur and salt for blackberry filling in another bowl.

Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling then sprinkle reserved dough in crumbles evenly over top.

Bake in the preheated oven until filling is bubbling and top crust is lightly browned 40 to 45 minutes. Cool to room temperature about 30 minutes. For best results refrigerate for 8 hours to overnight before cutting into 16 bars.