Recently I had a crowd over for a barbecue that included kids and adults. For dessert I did a reinterpretation of my favorite summer dessert: fruit crisp. Usually, a crisp is made with a layer of cut-up fruit and a streusel topping. This time I wanted to put a custard layer in the center for a subtle yet decidedly creamy surprise.

It was not only a hit with the adults, but 4-year-old Jack looked up at me and said “Diane, can you make this for me every day?” That certainly made my day.

In this fruit crisp update, I combined softened mascarpone cheese with eggs, vanilla and flour and spread it across the fruit mixture. Crowned with a brown sugar crisp topping, this is my vote for Summer’s Best Dessert. Know that you can combine your favorite fruits together like pineapple, strawberries, plums or nectarines.

I have tested this in different ovens and sometimes it takes longer for the top to crisp and brown, so start looking at the crisp after 40 minutes to make sure it is cooked all the way through. If you want, you can gild the lily with a scoop of vanilla ice cream alongside the warm fruit dessert.

Summer Fruit Crisp with Mascarpone Custard

Serves 6 to 8

For the fruit:

1 1/2 cups raspberries (1 6-ounce package), cleaned and picked over

1 1/2 cups blueberries or blackberries (1 6-ounce package), cleaned and picked over

3 medium white or orange peaches, pitted and cut into 2-inch dice

1/2 cup all-purpose flour

1/4 cup sugar

For the custard:

2 eggs

8 ounces softened mascarpone cheese

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

For the crisp topping:

6 tablespoons brown sugar

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon finely chopped lemon zest

1 teaspoon vanilla

1/2 cup melted unsalted butter

1. Preheat the oven to 375 F.

2. In a mixing bowl mix together the fruit, 1/2 cup flour and 1/4 sugar until the fruit is well coated. Transfer to an 8-by-10 or a 9-by-12-inch greased gratin pan or baking dish. Press down with a spatula to make an even layer with no gaps. Place on a parchment-lined baking sheet.

3. For the custard: In a medium bowl with an electric mixer, beat the eggs well. Add the softened mascarpone and vanilla and beat until blended. Sift in the flour, whisking well to make sure the custard is smooth with no lumps. Set aside.

4. In a bowl mix together the brown sugar, flour, salt and lemon zest. Add the vanilla and melted butter; mix until it becomes a soft dough.

5. Spread an even layer of the custard cream mixture over the fruit. Crumble the dough mixture with your fingers evenly over the fruit. Bake for 40 to 50 minutes or until the top is golden brown and completely cooked through. Serve immediately or at room temperature.

Make ahead: This may be prepared 4 hours ahead, covered and kept at room temperature before serving. Reheat in a 375-degree oven for 10 minutes before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.