Nectarine-Blackberry Crisp
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For topping: Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend
2
Add melted butter and vanilla; stir until evenly moistened but crumbly
3
DO AHEAD: Can be made 4 hours ahead
4
Let stand at room temperature
5
Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend
6
Add melted butter and vanilla; stir until evenly moistened but crumbly
7
DO AHEAD: Can be made 4 hours ahead
8
Let stand at room temperature
9
For filling: Whisk eggs in large bowl to blend
10
Whisk in crème fraîche and vanilla
11
Add 1 tablespoon flour; whisk to blend
12
Do ahead Can be made 4 hours ahead
13
Cover and chill
14
Rewhisk before continuing
15
Preheat oven to 375°F
16
Butter 8x10- inch oval ceramic dish
17
Place berries and nectarines in large bowl
18
Sprinkle remaining 1/2 cup flour and sugar over; toss to coat
19
Transfer to prepared dish
20
Pour egg mixture evenly over fruit
21
Using fingers, crumble topping over fruit, distributing evenly
22
Bake crisp until custard is set and topping is golden brown, about 55 minutes
23
Let cool at least 10 minutes and up to 1 hour before serving
24
Scoop crisp into bowls
25
Serve with vanilla ice cream
26
Whisk eggs in large bowl to blend
27
Whisk in crème fraîche and vanilla
28
Add 1 tablespoon flour; whisk to blend
29
Do ahead Can be made 4 hours ahead
30
Cover and chill
31
Rewhisk before continuing
32
Preheat oven to 375°F
33
Butter 8x10- inch oval ceramic dish
34
Place berries and nectarines in large bowl
35
Sprinkle remaining 1/2 cup flour and sugar over; toss to coat
36
Transfer to prepared dish
37
Pour egg mixture evenly over fruit
38
Using fingers, crumble topping over fruit, distributing evenly
39
Bake crisp until custard is set and topping is golden brown, about 55 minutes
40
Let cool at least 10 minutes and up to 1 hour before serving
41
Scoop crisp into bowls
42
Serve with vanilla ice cream