Nectarine-Blackberry Crisp

• 1 cup all-purpose flour
• 6 tablespoons packed golden brown sugar
• 1 teaspoon finely grated lemon peel
• 12 teaspoon salt
• 12 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 12 cup all-purpose flour
• 3 cups blackberries (12 oz.)
• 4 nectarines, cut into 1 1/2 inch cubes (18 oz.)
• 14 cup sugar

1. Topping: Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend.
2. Add melted butter and vanilla; stir until evenly moistened but crumbly.
3. Can be made 4 hours ahead.
4. Let stand at room temperature.
5. Filling: Whisk eggs in large bowl to blend.
6. Whisk in sour cream and vanilla.
7. Add 1 tablespoons flour; whisk to blend.
8. Preheat oven to 375 degrees.
9. Butter 8x10" oval ceramic dish.
10. Place berries and nectarines in large bowl.
11. Sprinkle remaining 1/2 cup flour and sugar over; toss to coat.
12. Transfer to prepared dish.
13. Pour egg mixture enevly over fruit.
14. Using fingers, crumble topping over fruit, distributing evenly.
15. Bake crisp until custard is set and topping is golden brown; about 55 minutes.
16. Let cool at least 10 minutes and up to 1 hour before serving.
17. Scoop crisp into bowls.
18. Serve with vanilla ice cream.

flour, golden brown sugar, lemon peel, salt, unsalted butter, vanilla, eggs, sour cream, vanilla, flour, flour, blackberries, nectarines, sugar

Taken from www.food.com/recipe/nectarine-blackberry-crisp-375881 (may not work)