Vanilla Bean Brown Butter Nectarine Blackberry Crisp

IMG_5587

Wow, that’s a mouthful, but you have to admit it sounds good. I got the idea from the New York Times Cooking newsletter; Kim Severson was guest writing it for the day and she mentioned a trick she learned from our mutual friend Bill Addison who learned it from Nancy Silverton (how’s that for a game of telephone?). The trick is this: when making a cobbler or a crisp, brown some butter, scrape in the seeds from a vanilla bean and then stir the whole mixture in with the fruit. As far as ideas go, this is right up there with E = mc2. (How do you get the 2 up there? Where’s Einstein when you need him?)

Continue Reading