Name: Nectarine-Blackberry Crisp
Yield: Makes 12 servings
Ingredients: 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 crème 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 11/2-inch cubes; 1/4 cup sugar; Vanilla ice cream

NectarineBlackberry Crisp in a baking dish next to fresh flowers.

Photo by Gentl & Hyers

A crème fraîche custard is folded into the mixed-fruit filling of this elegant nectarine-blackberry crisp.

Recipe information

Yield
Makes 12 servings

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

Filling:

2 large eggs

1 cup crème 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 11/2-inch cubes

1/4 cup sugar

Vanilla ice cream

Preparation

For topping:
Step 1
Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
For filling:
Step 2
Whisk eggs in large bowl to blend. Whisk in crème fraîche and vanilla. Add 1 tablespoon flour; whisk to blend. do ahead Can be made 4 hours ahead. Cover and chill. Rewhisk before continuing.
Step 3
Preheat oven to 375°F. Butter 8x10- inch oval ceramic dish. Place berries and nectarines in large bowl. 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.
Step 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.
Step 5
Scoop crisp into bowls. Serve with vanilla ice cream.