I visited family this weekend and was given the task of making a summery dessert. While looking through this month’s Bon Appetite magazine, I saw a recipe that looked great — and it tasted delicious. Filled with succulent nectarines and blueberries, both of which are in season right now, and topped with a crunch, buttery topping. I modified the original to be a bit more healthy, without sacrificing taste. We served it warm with vanilla bean ice cream on top
adapted from Bon Appetite
1 c whole wheat pastry flour
5 tbsp brown sugar
1.5 tsp lemon zest
1/2 tsp salt
1/2 c butter, melted
1 tsp vanilla
1 c sour cream [I’m going to try greek yogurt next time and see what happens]
1 tbsp whole wheat pastry flour
4 c blueberries
1 nectarine, pitted and cut into 1 1/2 in cubes
Preheat oven to 375. Whisk flour, brown sugar, lemon zest, and salt in a bowl to blend. Add melted butter and vanilla; stir until crumbly. Let stand at room temperature. Whisk eggs in another bowl to blend. Whisk in sour cream and vanilla. Add 1 tbsp flour; whisk to blend. Butter 8×10 dish. Mix fruit and place in an even layer in bowl. Pour egg mixture evenly over fruit. Using fingers, crumble topping over fruit.
Bake until custard is set ans topping is golden brown, about 55 minutes. Let cool at least 10 minutes before serving.