Nectarine-Blackberry Crisp

Ingredients

• 1 tablespoon flour 
• 3 cups blackberries (two 5.6- to 6-ounce packages)
• 1 cup crème fraîche sour
• 2 large eggs 
• 6 tablespoons brown sugar packed ()
• 1 teaspoon lemon zest finely grated
• 4 medium nectarines pitted cut into 11/2-inch cubes ( 18 ounces total)
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 1 teaspoon vanilla extract 
• 12 servings whipped cream 

Equipment

• bowl
• oven
• whisk

Directions

1. Whisk flour, golden brown sugar,lemon peel, and salt in medium bowl toblend.
2. Add melted butter and vanilla;stir until evenly moistened but crumbly.DO AHEAD: Can be made 4 hours ahead.
3. Let stand at room temperature.
4. Whisk eggs in large bowl toblend.
5. Whisk in crème fraîche and vanilla.
6. Add 1 tablespoon flour; whisk to blend.do ahead Can be made 4 hours ahead.Cover and chill. Rewhisk before continuing.
7. Preheat oven to 375°F. Butter 8x10-inch oval ceramic dish.
8. Place berries andnectarines in large bowl.
9. Sprinkle remaining1/2 cup flour and sugar over; toss to coat.
10. Transfer to prepared dish.
11. Pour egg mixtureevenly over fruit. Using fingers, crumbletopping over fruit, distributing evenly.
12. Bake crisp until custard is set andtopping is golden brown, about 55 minutes.
13. Let cool at least 10 minutes and up to 1 hourbefore serving.
14. Scoop crisp into bowls.
15. Serve withvanilla ice cream.