"[photographs: Maria Del Mar Sacasa] Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Serve it warm with a scoop of vanilla ice cream or at room temperature with a cup of steaming coffee in the morning. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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For the Crisp Topping:
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1/2 cup (about 3 1/2 ounces) packed light brown sugar
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1/3 cup (about 1 2/3 ounces) all-purpose flour
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6 tablespoons unsalted butter, chilled and cut into small pieces
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2/3 cup rolled oats
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1/2 cup sliced toasted almonds
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1/8 teaspoon salt
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For the Cake:
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Baking spray
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2 1/2 cups (about 12 1/2 ounces) all-purpose flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 teaspoon salt
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3/4 cup sweet white wine, such as riesling or moscato
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1/2 cup mascarpone cheese
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2 teaspoons pure vanilla extract
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1 3/4 cups (about 12 1/4 ounces) granulated sugar
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2 sticks (8 ounces) unsalted butter, at room temperature
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2 teaspoons finely grated lemon zest
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3 large eggs, at room temperature
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For the Fruit Layer:
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20 ounces fresh mixed berries, such as blackberries and raspberries
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2 tablespoons granulated sugar
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1 tablespoon lemon juice
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1/8 teaspoon salt
