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!
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.