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Nectarine and Blackberry Crisp with Crème Fraîche

Makes 6-8 Servings

For Topping:

  • 1 2/3 cups flour
  • 1/2 cup plus 1 tablespoon packed brown sugar
  • 3 tablespoons sugar
  • 1 1/8 teaspoons cinnamon
  • 5 1/4 ounce (11 tablespoons) chilled butter
  • 1 cup chopped walnuts (optional)

For Filling:

  • 4 large ripe nectarines
  • 1 basket ripe blackberries
  • 1 tablespoon flour
  • 1 tablespoon sugar

For the Garnish:

  • Crème fraîche


  1. Preheat oven to 400°F.
  2. Combine flour, sugar and cinnamon in a medium bowl.
  3. Cut the butter into 1/2-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.)


  1. Cut nectarines into 1/4-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.
  2. Pour into a 7 x 11-inch rectangular baking dish or gratin dish, making sure that the fruits are evenly distributed. Cover the fruit with the topping ingredients.
  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 Cowgirl Creamery. The crisp topping is adapted from "Chez Panisse Desserts" by Lindsey Shere.

Recipe provided by the California Milk Advisory Board, courtesy of Cowgirl Creamery

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,