Cinnamon Maple Brown Butter Blackberry Peach Crisp

This Cinnamon Maple Brown Butter Blackberry Peach Crisp is overflowing with sweet summer peaches, blackberries, and a double amount of that maple butter cookie-crisp on top. This easy fruit crisp is the perfect way to enjoy the summertime fruit you have on hand. The peaches and blackberries are juicy, while the topping is swirled with notes of brown butter, sweetened with warming maple and brown sugar, and perfectly crisp. Top with vanilla ice cream for the best peachy, berry-filled dessert to kick off summer!

The details are pretty easy…(see ingredient list below)

This is a quick three-step process. Start with the fruit. Fresh peach and blackberries tossed together with brown sugar and vanilla. Many people will add in some kind of citrus for a little acidity, but I wanted to keep this crisp extra sweet and rich, so I went the vanilla route.

Add a touch of cornstarch to create a nice thick and juicy sauce.

The secret here is the brown sugar, butter, sweet peaches, and berries. The peaches bake down and create the most incredible caramel-like sauce.

Even without the crisp topping, the peaches and baked blackberries alone are simply delish. But of course, that crisp topping just adds that extra special touch.

That crisp topping? (see step-by-step instructions below)

It’s very important, and it took me a while to get just right. I really, really wanted it to be more cookie-like with a very nice crunch and not soggy in any way.

I find that a lot of crisp toppings can be a little cakey and soggy, so my goal was to avoid sogginess. The topping consists of flour, oats, cinnamon, brown sugar…and yup, butter. Peaches can use a little extra buttery love every now and then, you know?

Sprinkle the crumble over the fruit, bake, and about an hour later you’ll have the perfect summer fruit crisp. The topping is so much like a crisp brown sugar cookie…so delicious. The cinnamon maple butter that’s drizzled over top halfway through cooking is the real secret. It caramelizes the top and makes a crisp that is truly sweet, buttery, and CRISP.

What I love so much about a recipe like this is that you can really use whatever fruit you have on hand. I love using the mix of sweet peaches and blackberries. But you can certainly use other stone fruits. You can even go super simple and just use your favorite berry. It’s going to be juicy and delicious no matter what combo…or lack of combo…you choose.

The one thing you must do is serve this warm right out of the oven, while the juices are bubbling up, and everything is smelling incredible.

Lastly, make sure you add ice cream! A must with almost any fruit-based dessert, but especially a crisp, and especially during the summer.

This is a classic summertime dessert that really should be happening on a weekly basis all summer long!

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Cinnamon Maple Brown Butter Blackberry Peach Crisp

This Cinnamon Maple Brown Butter Blackberry Peach Crisp is overflowing with sweet summer peaches, blackberries, and a double amount of that maple butter cookie-crisp on top. This easy fruit crisp is the perfect way to enjoy the summertime fruit you have on hand. The peaches and blackberries are juicy, while the topping is swirled with notes of brown butter, sweetened with warming maple and brown sugar, and perfectly crisp. Top with vanilla ice cream for the best peachy, berry-filled dessert to kick off summer!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Cast-Iron Skillet 12-inch
• Baking Dish 9 x 13 Casserole Optional
• Round Ceramic 10-inch Pie Pan Optional
• Round Ceramic 12-inch Pie Pan Optional

Ingredients

  

1x2x3x

• 4-5 peaches sliced (about 5 cups)
• 3 cups fresh blackberries
• 1/2 cup brown sugar
• 1 tablespoon + 1-2 teaspoons cornstarch
• 1 tablespoon vanilla extract

Topping:

• 1 cup all-purpose flour
• 1/2 cup old fashion oats
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 12 tablespoons 1 1/2 sticks cold salted butter, cubed
• 4 tablespoons maple syrup

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Instructions

 

• Preheat the oven to 350° F.
• In a large bowl, toss together peaches, blackberries, brown sugar, 1 tablespoon plus 1 teaspoon (use 2 tsp for a thicker filling) cornstarch, and vanilla. Spread the fruit out into a 10–12-inch baking dish or cast-iron skillet.
• To make the topping, combine the oats, flour, brown sugar, 1/2 teaspoon cinnamon, and salt in a medium bowl. Add 8 tablespoons butter and cut the butter into the dry ingredients using a fork or pastry cutter. Sprinkle over the fruit. Cover with foil and bake 30 minutes.
• Meanwhile, add 4 tablespoons butter to a small pot and set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, 1/2 teaspoon cinnamon, and a pinch of salt. Remove the crisp from the oven, remove the foil, and drizzle the maple butter over the crisp. Bake uncovered another 25 to 30 minutes.
• Let cool slightly, then serve with ice cream.

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