Nectarine-Blackberry Crisp

Ingredients

Topping

• 1 cup all-purpose flour
• 6 tablespoons packed golden brown sugar
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Filling

• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup all-purpose flour
• 3 cups blackberries (12 oz.)
• 4 nectarines, cut into 1 1/2 inch cubes (18 oz.)
• 1/4 cup sugar

Directions

1. 1

   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.

2. 2

   Filling: Whisk eggs in large bowl to blend. Whisk in sour cream and vanilla. Add 1 tablespoons flour; whisk to blend.

3. 3

   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.

4. 4

   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.

5. 5

   Scoop crisp into bowls. Serve with vanilla ice cream.