Nectarine-Blackberry Crisp

Name: Nectarine-Blackberry Crisp
Yield: 12 Servings
Ingredients: 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; 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 1 1/2-inch cubes; 1/4 cup sugar; Vanilla ice cream

By Diane Rossen WorthingtonPhotographer Gentl Hyers

April 15, 2009

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Recipe notes