Dishing the DivineYum!

nectarine-blackberry crisp

August 15th, 2011 · 8 Comments

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I found the recipe for this crisp in a Bon Apppetit magazine that I received as a free subscription a year or so ago. This crisp recipe lept off the page. Nectarines? Blackberries? Custard? YES!

I don’t usually like baking with blackberries since they are so expensive, but I bought some blackberries at the produce market this week that ended up being too tart to eat on their own. They were wonderful in this crisp and they played well with their new nectarine friends.

This crisp is best about 20-30 minutes after you remove it from the oven – warm, but not hot. If you want to prepare it in advance, assemble the fruit filling and refrigerate it until just before baking. Pile it into an 9×9″ baking pan, add the topping, and bake. So easy!

nectarine-blackberry crisp
from Bon Appetit magazine

topping:

1 cup all purpose flour
6 tbsp (packed) brown sugar
1 tsp finely grated lemon peel
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla extract

filling: 

2 large eggs
1 cup creme fraiche or sour cream
1 tsp vanilla extract
1 tbsp plus 1/2 cup all purpose flour, divided
3 cups blackberries (two 5.6- to 6-ounce containers)
4 medium nectarines (about 18 ounces total), pitted, cut into 1 1/2-inch cubes
1/4 cup sugar

vanilla ice cream to top

For the topping: Whisk the flour, brown sugar, lemon peel, and salt in medium bowl to blend. Add the melted butter and vanilla. Stir until evenly moistened but crumbly.
Filling: Whisk eggs in a large bowl to blend. Whisk in the creme fraiche and vanilla. Add one tablespoon of the flour. Whisk to blend.

Preheat oven to 375. Butter an 9×9-inch baking dish. Place berries and nectarines in a large bowl. Sprinkle remaining 1/2 cup flour and sugar over the fruit. Toss gently to coat. Transfer to the prepared baking dish. Pour the egg mixture evenly over the fruit. Using your fingers, crumble the topping over the fruit, distributing evenly.

Bake the crisp until the custard is set and the topping is golden, about 55 minutes. Let cool for at least 10 minutes and up to 1 hour before serving.

Spoon the crisp into bowls. Serve with vanilla ice-cream.

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Tags: 60 min or less · dessert · fruit

8 responses so far ↓

  • 1 The Happening // Aug 16, 2011 at 3:02 am

    Oh my! This looks absolutely delicious!!!!

    http://www.thehappeningblog.com

  • 2 Nicole@HeatOvenTo350 // Aug 16, 2011 at 7:34 am

    Mmmm, I love the idea of this combination of fruit with a custard filling. I’m the same as you – I don’t often bake with blackberries because I’d rather eat them fresh for how much they cost. They go on sale a lot here, though, so I’m going to have to keep my eyes peeled.

  • 3 marla // Aug 16, 2011 at 9:10 am

    Such pretty photos! Want this now :)

  • 4 Michelle // Aug 16, 2011 at 8:24 pm

    those pictures are great (as I am sure is the recipe)! Those little bowls were meant for this, I love how they tie the colors of the nectarine and the blackberries together. :) I wish I could eat at your house for every meal. :)

  • 5 Snippets of Thyme // Aug 17, 2011 at 6:01 pm

    Your crisp looks so good. How cute to put them in individual little pots. I just made crisps for the first time this summer. The kids keep asking to make them again and again! Where have I been?

  • 6 Reem // Aug 17, 2011 at 11:17 pm

    This looks amazingly delicious!!! The crisp look so tempting. I must say really beautiful pictures… Love it.

  • 7 Pam // Aug 18, 2011 at 4:57 pm

    AMAZING. I would love this for my dessert tonight.

  • 8 sherri lynn @ life of a wife // Aug 19, 2011 at 7:20 am

    This looks really good! And I love the beautiful dishes you have it in :)

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