YIELD: 6-8 servings

For Topping:

1⅔ cups	flour
½ cup plus 1 Tbsp.	packed brown sugar
3 Tbsps.	sugar
1⅛ tsps.	cinnamon
5¼ oz.	chilled butter
1 cup	chopped walnuts (optional)

For Filling:

4	large ripe nectarines
1 basket	ripe blackberries
1 Tbsp.	flour
1 Tbsp.	sugar

For the Garnish: crème fraiche

1. For topping: Preheat oven to 400°F. Combine flour, sugar and cinnamon in a medium bowl. Cut the butter into ½ inch squares and add to the bowl. Work with hands until the butter breaks into pea-sized pieces. Stir in walnuts and set aside. (The topping can be held for a week at this point, covered well, in the refrigerator.)

2. For Filling: Cut nectarines into ¼-inch thick slices, cutting over a bowl to catch the juices. Add blackberries to the bowl. Stir together the flour and sugar and mix into the fruit. Pour into a 7×11-inch rectangular baking dish or gratin dish, making sure that the fruits are evenly distributed. Cover the fruit with the topping.

3. Place in the oven and bake approximately 45 minutes. An ideal crisp should bake until the topping starts to brown and almost blacken in some spots. Allow the crisp to cool slightly. Place a dollop of crème fraiche on each serving.

Recipe provided by the California Milk Advisory Board

Related Recipes

• Ball State's Homemade Granola
• Summer Berry Fiore di Latte
• White Chocolate Bread Pudding with Mocha Crme Anglaise
• Crunchy Hazelnut Granola Parfait
• Strawberry Cheesecake Bites
• Mascarpone Mousse with Hazelnut Dessert
• Kiwi Fruit & Cheese Pie, Hazelnut Crust, Shaved Ice
• Sweet as the Sun Smoothies
• Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet
• Hazelnut Gelato
• Strawberry Yogurt Cones
• Lime Habanero Cheesecake
• Harlequin Mousse