- 1 cup all purpose flour
- 6 tablespoons (packed) golden brown sugar
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup crème fraîche or sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1/2 cup all purpose flour
- 3 cups blackberries (two 5.6- to 6-ounce packages)
- 4 medium nectarines (about 18 ounces total), pitted, cut into 11/2-inch cubes
- 1/4 cup sugar
- Vanilla ice cream
- 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.
- 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.
- Preheat oven to 375°F. Butter 8×10- 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.
- 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.
- Scoop crisp into bowls. Serve with vanilla ice cream.