Thursday, July 2, 2009

blackberry nectarine crisp

When I was a little girl my great grandmother had every kind of fruit and veggie imaginable on a small farm in her backyard. From fresh corn to pole beans to watermelon on the vine and cherries in the trees, she had everything. I would sometimes be sent to the hen house for fresh eggs or to the plum tree for an afternoon snack, but my favorite was when I was told to fill up a small bucket with blackberries from the briar patch. This only ever meant one thing - cobbler! Recently, I came across a recipe in Bon Appetit for a blackberry nectarine crisp and it immediately took me back. So here it is, an updated version of my inner child's favorite summer dessert.

For the topping you will need:
1 cup of all purpose flour
6 tbsp of brown sugar
1 tsp of grated lemon peel
1 stick of butter, melted
1 tsp of vanilla extract

For the filling gather:
2 large eggs
1 cup of creme fraiche
1 cup and 1 tblsp of flour
2 packages of blackberries (about 3 cups)
4 medium nectarines, pitted and cubed
1/4 cup of sugar
vanilla ice cream

To make the topping, whisk together the flour, brown sugar, lemon peel and salt in a bowl. Add in the melted butter and vanilla. Stir until moist and crumbly. Set aside. For the filling whisk the eggs. Add in the vanilla and creme fraiche. Set aside. Preheat the oven to 375 degrees. Grease a 8x10 oval ceramic dish. Place nectarines and berries in a bowl. Sprinkle with flour and sugar. Toss to coat. Transfer to prepared dish. Pour egg mixture over fruit. Crumble topping over fruit. Bake about 55 minutes. Let cool about 10 minutes and serve while still warm with vanilla ice cream.

This dessert is sooooo good! It really took me back. The blackberries were so juicy and the nectarines were warm and sweet. And the carnivore liked it too. He hardly even noticed that I snuck two types of fruit in his dessert.


  1. Oh my goodness ... this looks incredibly good. I'm vegan but I'll bet with a little creativity, I could modify it. Right now all the fresh fruits are showing up in the farmer's markets.

    Mmm ... this is making me hungry! Thanks for sharing the recipe!

    Small Footprints

  2. i admire people who are vegan's very much. i am sure there are things you can substitute for the eggs, butter, and creme fraiche. i know some vegan's use things like applesauce in their baking. if nothing else the fruit with a little sugar would be yummy!

  3. I love the fruit mixture in this crisp!!! YUM!

  4. MMm good!
    I've awarded you the Oh HOw Lovely blog award. Check out my parsley pesto blog update for details!

  5. thanks so much, branny! and for everyone who hasn't been to branny's blog you must stop by. her link is in my blogs i like to follow on the right.

  6. I love fruit crisps of any kind. I'll have to try this combo of fruits.


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