Sunday, July 17, 2011

Nectarine Blackberry Crisp

Nectarine Blackberry Crisp

Fruit Filling:
1/2 cup flour
1/4 cup sugar
1/8 tsp. nutmeg
1 6oz. package blackberries**, rinsed and drained well
6 or so nectarines, sliced, enough to fill an 8x8 baking dish

Cream Filling:
2 large eggs
1 cup sour cream
1 tsp. vanilla
1 Tbsp. flour

1 cup flour
6 Tbsp. packed brown sugar
1/4 tsp. salt
1/2 stick butter, melted
1 tsp. vanilla

Place berries and nectarines in a bowl; sprinkle flour, sugar, and nutmeg over fruit. Toss to coat. Transfer to 8x8 baking dish. In another bowl, whisk eggs to blend; add sour cream, vanilla and flour. Whisk to blend, and pour evenly over fruit in baking dish. Combine topping ingredients; you will end up with a soft buttery dough. Crumble pieces of the dough over the fruit, distributing it evenly.

Bake in a 375 oven until the custard is set and topping is golden brown, about 55-60 minutes. Allow to cool at least 10 minutes before serving. Top with vanilla ice cream or whipped cream, if desired.

**Raspberries also taste wonderful with this recipe!

1 comment:

Kristina P. said...

I love fruit crisps. This sounds wonderful!