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Categories:
flour golden brown sugar lemon peel salt unsalted butter vanilla eggs sour cream vanilla flour flour blackberries nectarines sugar
Viewed: 112 - Published at: 9 years agoIngredients
- 1 cup all-purpose flour
- 6 tablespoons packed golden brown sugar
- 1 teaspoon finely grated lemon peel
- 12 teaspoon salt
- 12 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 12 cup all-purpose flour
- 3 cups blackberries (12 oz.)
- 4 nectarines, cut into 1 1/2 inch cubes (18 oz.)
- 14 cup sugar
Method
- 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.
- Can be made 4 hours ahead.
- Let stand at room temperature.
- Filling: Whisk eggs in large bowl to blend.
- Whisk in sour cream and vanilla.
- Add 1 tablespoons flour; whisk to blend.
- Preheat oven to 375 degrees.
- Butter 8x10" 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 enevly 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.
