blackberry crisp!

so because my mind is buried in piles of cardboard boxes, baby wipes, dirty laundry, and topped with that singular kate spade snakeskin heel i could have sworn was lost forever (its found! oh happy day!!!), i forgot to include the recipe from yesterday's awesome interview with tanya ryno. 

shame.

so!

here 'tis.

go make it. 

i'm gonna.

(via papertastebuds)

tanya ryno's blackberry crisp

Topping:

• 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

Filling:

• 2 large eggs
• 1 cup crème fraîche or sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon plus 1/2 cup all purpose flour
• 5 cups blackberries (three 5.6- to 6-ounce packages)
• 1/4 cup sugar

For topping: 

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.

For filling:

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 8x10- inch oval ceramic dish. Place berries 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. 

Can be served with vanilla ice cream.

(HELL YES it can!)
this sounds so amazing, and i can't wait to make it. 

thanks again, tanya!!!

xo