Welcome to Sweet Sunday!!
I am so glad I made this earlier in the week before the plague descended upon me. I made this fabulous dessert for my guy to celebrate our 24th Wedding Anniversary last Monday. My hubby loves fruit pies and I am the worst pie dough maker on the planet. So I usually compromise by making a fruit crisp.
I decided to try a new recipe and I was very satisfied with the results. This recipe, adapted from Bon Appetite Magazine, adds crème fraîche and eggs to create a custard fruit filling. It was delightful and my husband loved it! You had the tartness of the blackberries married beautifully to the sweetness of the nectarines while submerged in a lovely vanilla scented custard. Ahhhh…success.
The topping totally rocked! I continued my tradition of doubling the topping recipe. I am a firm believer that the fruit is just a vehicle to deliver a fabulous crisp. The addition of the walnuts to the topping added a depth of flavor that helped balance the sweetness of the filling.
This is a recipe that will be made again and again probably switching out the fruit combinations as we go along. Maybe I’ll try peaches and blueberries or raspberries and nectarines or…hmmmm…think of all the possibilities!
So what dessert have you made this week?? Share away in the comments.
Have a Sweet Sunday!!
Nectarine – Blackberry Crisp
1 cup all purpose flour
6 tablespoons (packed) golden brown sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans
2 large eggs
1 cup crème fraîche or sour cream
1 teaspoon vanilla extract
1 tablespoon plus 1/2 cup all purpose flour
3 cups blackberries (two 5.6- to 6-ounce packages)
4 medium nectarines (about 18 ounces total), pitted, cut into 11/2-inch cubes
1/4 cup sugar
Vanilla ice cream
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Whisk flour, golden brown sugar, nuts, lemon peel, and salt in medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Whisk eggs in large bowl to blend. Whisk in crème fraîche and vanilla. Add 1 tablespoon flour; whisk to blend. do ahead Can be made 4 hours ahead. Cover and chill. Rewhisk before continuing.
Preheat oven to 375°F. Butter 8×10- inch 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 evenly 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.
slightly adapted from Bon Appetite Magazine, June 2009
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