This post may contain affiliate links, please see our privacy policy for details.

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!

Cinnamon Maple Brown Butter Blackberry Peach Crisp |

And just like that, we’ve entered into the summer fruit season. And I, for one, am so excited about it. I know it’s a little early in the peach season, especially if you’re in the south, but around here the peaches and berries have officially arrived at the grocery store and I couldn’t resist picking up a few bushels full.

Early in the peach season is really when I love to bake with peaches the most. Right now, they’re not at their sweetest, so I find that baking with them is the perfect thing to do. Especially since we’re already adding sugar…not to mention that baking them draws out their sweetness even more.

Cinnamon Maple Brown Butter Blackberry Peach Crisp |

When I saw I had a fridge full of peaches, I knew I wanted to bake with them this week. I have a couple of peach cobbler recipes, but not many crisp recipes, so that pretty much answered that.

A peach crisp it was!

The blackberries were added simply because Asher and I were just saying how much we LOVE blackberries. To me, the combination of peaches and roasted blackberries is such a delicious one.

Cinnamon Maple Brown Butter Blackberry Peach Crisp |

The details are pretty easy

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.

Cinnamon Maple Brown Butter Blackberry Peach Crisp |

That crisp topping?

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.

Cinnamon Maple Brown Butter Blackberry Peach 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!

Cinnamon Maple Brown Butter Blackberry Peach Crisp |

Looking for other summer fruit desserts? Here are some favorites:

Lemon Key Lime Pie Bars

Skillet Blueberry Bourbon Pandowdy

Blueberry Lemon Thyme Tarts

Lastly, if you make this Cinnamon Maple Brown Butter Blackberry Peach Crisp. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cinnamon Maple Brown Butter Blackberry Peach Crisp

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Calories Per Serving: 417 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now




  • 1. Preheat the oven to 350° F. 
    2. 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. 
    3. 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. 
    4, 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. 
    5. Let cool slightly, then serve with ice cream. 
View Recipe Comments
Cinnamon Maple Brown Butter Blackberry Peach Crisp |

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Can you sub all-purpose flour for almond flour to make this gluten free?? If so, any changes to bake time or amount of flour??

    1. Hey Lindsey,
      Sure, you could use an equal amount of gluten free flour, I like Bob’s Red Mill. Please let me know if you give this recipe a try, I hope it turns out amazing for you!! xx

  2. You say use 1tb plus 1 tsp cornstarch which is 4 tsp, then you say use 2tsp for a thicker filling, do you mean 2 Tb?

    1. Hi Roger,
      I think you are reading this wrong, you are going to use 1 tablespoon plus 1 teaspoon of cornstarch. If you want a thicker filling you will use 1 tablespoon plus 2 teaspoons of cornstarch. I hope this clears things up for you! xTieghan

  3. Making this recipe now! Sounds heavenly and cannot wait for dessert tonight!
    I am not seeing a measurement for the salt in the topping? I don’t want to mess this up!
    Thank you

    1. Hey Karen,
      Just a pinch of salt:) I hope this recipe turns out amazing for you, let me know if you have any other questions! xx

  4. Can you do the first bake then let the crisp sit out for a couple of hours then do the second part of the bake?

    1. Hey there,
      Sure, that would be okay for you to do, or just fully complete the recipe and then cover with foil and pop in the oven on low to warm before serving. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Megan,
      Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx

  5. 5 stars
    My husband loved this and it was perfect for his birthday. I cooked it in a 9” pie dish which was a little too small so it spilled out in the oven (whoops) but WORTH it. Next time ill make it in a bigger pan.

    1. Hey Andrea,
      Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed. Have the best weekend! 🌺xxT

  6. I am so looking forward to making this. Do the peaches have to be ripe? THe ones I bought are pretty hard?thank you so much

    1. Hi Melissa,
      I would allow them to become a little soft:) Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hey Kelli,
      Yes, totally fine to use frozen fruit. I hope you love this recipe, let me know if you give it a try! xTieghan

        1. Hi Monique,
          Sure, that would be fine to do, you might need to add more flour:) I hope you love this recipe, please let me know if you give it a try! xx

  7. Hi!

    I made this in the summer and it was delicious! I was thinking of making this with apples only for Thanksgiving. What do you think!? Any apples in particular? Would the baking time change? ♥️

    1. Sounds delish! I would imagine the baking time would change because of the apples, so maybe add on about 5-10 minutes of bake time! 🙂 xTieghan

        1. Hi Laura,
          Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!🎆 xxT

  8. 5 stars
    Wow! This is an amazing combination. All of my family, even the “I’m not a dessert person” people, loved this dessert and were asking for seconds!

  9. 5 stars
    This is the best crisp I have ever made or eaten. The blackberries and peach mixture is divine and the topping double baked with the maple and butter puts it over the top. Excellent recipe exactly as written! Because I have made this at least a dozen times and love it, With harvest time for apples currently going strong, I decided to try using the recipe but changing the fruit. I chunked the apples and added 1/2 tsp of all spice and 1 tsp of cinnamon to the fruit instructions. For the topping, I halved the brown sugar and used Caribbean coarse sugar for the other half. I also added a shot of Jack Daniels honey bourbon to the maple syrup/butter mixture. Rave reviews all around. Thanks so much for not only sharing great recipes but also for providing fail proof bases to be creative with😍

  10. My husband requested this recipe for his birthday next week – I can’t wait to make it because it looks delicious! I have a store bought pie crust in the fridge, would it work to use that on the bottom of the fruit for this recipe to kind of make it into a pie/crisp combo? If so, how would you recommend preparing it? Thanks so much for any help!

    1. Hey Cami,
      I’ve never tried this with a crust on the bottom, my concern is that it would become soggy. I would recommend following the recipe as is:) Please let me know if you give it a try! xTieghan

  11. 5 stars
    I made this last minute with what I had on hand, newly picked blackberries and frozen blueberries and it was delicious. I love the maple butter that you drizzle on top, yum, yum!

    1. Hey Suzanne,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan

    2. Looks amazing but I couldn’t get the topping crispy! Mine is soggy even with the maple butter drizzle. Should I have baked it closer to the top of the oven? I baked it more in the middle.

    1. Hey there,
      Just a pinch of salt. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan