Nectarine-Blackberry CrispBon Appétit | June 2009

by Diane Rossen Worthington

(photo by: Gentl & Hyers)

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

Yield: Makes 12 servings
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
For topping: 

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:

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.

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.

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.

Scoop crisp into bowls. Serve with vanilla ice cream.