Blueberry-Nectarine Crisp

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Filling:

1 pint blueberries

2 large ripe nectarines, pitted and cut into thick slices

1/2 Meyer lemon, zested and juiced

2 tablespoons cornstarch

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

Pinch kosher salt

Topping:

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup sugar

1 1/4 stick cold unsalted butter, cut into pea-sized pieces

1/2 cup sliced almonds

Pinch kosher salt

1 to 2 tablespoons cold water

1 cup mascarpone cheese

1 tablespoon sugar