Blackberry Nectarine Crisp

Platine chef Jamie Cantor shares her recipe
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No one wants summer to end—at least, we sure don’t—but if there’s one thing to quell the blues that come with the dwindling  season, its blackberries. We gladly stain our fingers, our clothes, and our mouths with these dark, plump beauties by the basketfull. If you don’t happen to a blackberry bush nearby (unlucky you), we recommend Jaime Cantor’s Culver City bakery, Platine. It might be best known for its made-to-order cookies, but don’t miss her gorgeous pastries such as this blackberry nectarine crisp, a tart and summery dessert that’s a perfect summertime finale.
 
Blackberry Nectarine Crisp 
 
Ten Small Ramekins OR One Large Souffle DIsh
 
Filling:
2 tablespoons butter
6 tablespoons sugar
3 tablespoons brown sugar  
Juice from 1 lime
2 pints blackberries
3 large nectarines 1
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/4 teaspoon salt, or to taste
1 tablespoon cornstarch
 
Crisp Topping:
1/4 cup butter (cool)  
1/4 cup brown sugar
2 tablespoon almond flour  
1 teaspoon salt  
1 teaspoon vanilla  
1 tablespoon Flour
1/4 teaspoon Cinnamon or other spice 
1/4 teaspoon nuts (or oats)
 
Method: Brush each ramekin with softened butter. Place ramekins in refrigerator to chill, Prepare the blackberries by washing them and cutting in half. Prepare the nectarines by washing them and cutting them into small chunks. Toss the fruit in a bowl with lime juice, brown sugar, sugar, salt, vanilla, and cinnamon. Pour a little bit of the liquid from this mix into a small bowl. Add the cornstarch to the liquid and mix well, eliminating any lumps. Combine the cornstarch mixture with the fruit and set aside.
 
Make crisp topping – place all ingredients except nuts and oats into a small bowl. Gently massage with fingertips to create a sand-like consistency. Add nuts and/or oats and continue to incorporate with fingertips.
 
Place a generous amount of fruit mixture into each prepared ramekin and top with a generous amount of crisp topping. Bake at 350 degrees until topping begins to brown and fruit juices begin to bubble.
 
Cool on a wire rack and serve at room temperature.