More About This Recipe
Can we inhale six of these at once? Wait, did I just dare myself? CHALLENGE ACCEPTED. Blorb.
I lovelovelove summer desserts. They're kind of healthy, so you have the excuse of eating approximately 82.634% more of them. On any given day. All of the days.
The thing that makes these spectacular is the lemon/mascarpone filling. Sure, sure they have fresh, plump summer blueberries in them. But the CHEESE. They have cheese in them. Italian cream cheese with a kiss of lemon. If you need to lie down and/or dance and/or send a few emails, fine by me.
And then they're each topped with a little happy bundle of oats and butter. Baked, bubbly, beautiful.
Summer rules my face.
Let's make 'em!
Start by gathering some ingredients. You'll need Pillsbury pie crusts, some berries, some mascarpone cheese, a little lemon, sugar, oats and butter.
In a small bowl, give your cheese, lemon and sugar a little stir. I tried whisking and end up cursing. So just stir it all together.
After you've cookie cuttered (cookie cuttered?) eight to ten 4-inch circles, nestle them into ungreased muffin tins and give them a cute little crimp. Your crimps are most definitely going to be cuter than mine. Guaranteed.
Spoon a little of the cheese in each!
Then the berries (eat a few).
Then the oats (and butter OMG).
Baked! I dusted them with a little powdered sugar, because remember the blueberries inside? Gotta even out the health-to-fun ratio.
Or you could get totally crazy and throw a bunch of whipped cream on top! And mint leaves. Please, yes, all of it.
And that's how the crumble ... crumbles.
Did Bev mention the lemon cheese filling? Oh. For more musings, visit her blog Bev Cooks and her Tablespoon profile.