Nectarine-Blackberry Crisp Recipe

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Nectarine-Blackberry Crisp
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Ingredients:

Directions:

  1. For 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. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  2. For filling: 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.
  3. Preheat oven to 375°F. Butter 8x10- 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.
  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. Scoop crisp into bowls. Serve with vanilla ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.57 Kcal (852 kJ)
Calories from fat 91.14 Kcal
% Daily Value*
Total Fat 10.13g 16%
Cholesterol 47.04mg 16%
Sodium 119.31mg 5%
Potassium 174.52mg 4%
Total Carbs 23.64g 8%
Sugars 8.14g 33%
Dietary Fiber 3.14g 13%
Protein 4.27g 9%
Vitamin C 9.9mg 17%
Iron 0.7mg 4%
Calcium 35.5mg 4%
Amount Per 100 g
Calories 155.96 Kcal (653 kJ)
Calories from fat 69.83 Kcal
% Daily Value*
Total Fat 7.76g 16%
Cholesterol 36.04mg 16%
Sodium 91.41mg 5%
Potassium 133.7mg 4%
Total Carbs 18.11g 8%
Sugars 6.24g 33%
Dietary Fiber 2.4g 13%
Protein 3.27g 9%
Vitamin C 7.6mg 17%
Iron 0.5mg 4%
Calcium 27.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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