Nectarine-Blackberry Crisp
Maddy Hooper
ingredients
Topping- 1 cup all purpose flour
- 6 tablespoons (packed) golden brown sugar
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup créme fraîche or sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1/2 cup all purpose flour
- 3 cups blackberries (two 5.6- to 6-ounce packages)
- 4 medium nectarines (about 18 ounces total), pitted, cut into 1 1/2 -inch cubes
- 1/4 cup sugar
- Vanilla ice cream
directions
Topping
- 1
Whisk flour, golden brown sugar, lemon peel, and salt into medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly.
- 2
Can be made 4 hours ahead. Let stand at room temperature.
Filling
- 1
Whisk eggs in large owl to blend. Whisk in créme fraîche and vanilla. Add 1 tablespoon flour; whisk to blend.
- 2
Can be made 4 hours ahead. Cover and chill. Rewhisk before using.
- 3
Preheat over to 375 degrees F. Butter 8x10-inch oval ceramic dish. Place berries and nectarines in large bow. Sprinkle remaining 1/2 cup flour and sugar over toss to coat. transfer to prepared dish. Pour egg mixture evenly over fruit. Using fingers, crumble topping over fruit, distributing evenly.
- 4
Bake crisp until custard is set and topping is golden brown, about 55 minutes. Let cool at least 10 minutes and up to 1 hour before serving.
- 5
Scoop crisp into bowls. Serve with vanilla ice cream.
notes
Originally from Bon Appétit magazine, June 2009 from the Summer Party menu of June 11, 2009
Source: Madeline Hooper
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