This recipe is a staple in our team-building cooking events and cooking parties and would be a great addition to your menu for the Memorial Day holiday!

What You’ll Need:

Filling

6 cups assorted fresh berries (blueberries, blackberries, raspberries & sliced strawberries)

½ cup light brown sugar

1 Tablespoon cornstarch

1/8  teaspoon fresh ground black pepper

2 Tablespoons Marsala wine

½ vanilla bean, split and seeds scraped away and reserved

Topping

¾ cup flour

½ cup rolled oats

½ cup sliced almonds

½ teaspoon baking powder

Pinch of salt

1/3 cup brown sugar, packed

4 ounces unsalted, soften butter cut into cubes

Mousse

8 ounces light cream cheese, softened

4 ounces goat cheese, softened

¼ cup granulated sugar

1 Tablespoon milk

1 vanilla bean, split and seed scraped

1 teaspoon vanilla extract

What to Do:

Preheat oven to 375 degrees.

In a large bowl, toss berries together.  Add ½ cup brown sugar, cornstarch and black pepper and gently toss to combine. In a small bowl, whisk Marsala wine and vanilla seeds and then pour over berries, stirring gently. Transfer to 9-inch baking dish or divide equally into 8, 4-inch ramekins.

To make the topping: In a large bowl, combine flour, oats, almonds, sugar, baking powder and salt. Using a pastry knife, cut in cubes of butter.  Toss all ingredients until you have a crumble.

Sprinkle topping evenly over berries and bake for 30 – 40 minutes until top is brown and bubbling. Transfer to wire rack and let cool about 30 minutes.

To make the mousse: In a large bowl, add softened cream cheese, goat cheese, sugar, vanilla seeds and extract. Using a hand mixer, beat all ingredients and add milk until light and airy. Cover bowl and refrigerate. Serve on top of berry crisp.  Enjoy!

Yields 10 -12 servings