Nectarine-Blackberry Crisp
A delightful summer dessert featuring fresh nectarines and blackberries baked under a buttery crumb topping with a creamy custard base. The combination of sweet fruit and crispy topping makes this the perfect dessert to serve warm with vanilla ice cream.
Ingredients
- •1 cup all purpose flour
- •6 tablespoons golden brown sugar
- •1 teaspoon lemon peel
- •½ teaspoon salt
- •½ cup unsalted butter
- •1 teaspoon vanilla extract
- •2 whole eggs
- •1 cup crème fraîche
- •1 teaspoon vanilla extract
- •1 tablespoon all purpose flour
- •3 cups blackberries
- •4 whole nectarines
- •¼ cup sugar
- •1 pint vanilla ice cream
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 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.
15 min
- 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.
55 min
- 5.
Scoop crisp into bowls. Serve with vanilla ice cream.
5 min
