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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!
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.
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.
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.
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.
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!
Looking for other summer fruit desserts? Here are some favorites:
Skillet Blueberry Bourbon Pandowdy
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
Servings: 8
Calories Per Serving: 275 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Curious if this could be made dairy free?
Hi Josie,
You could try using ghee in place of the butter, that might work well for you! I hope you love the recipe, please let me know if you give it a try! xx
Can I make this gluten free? If so what do you recommend?
Hi Megan,
You bet, you can use an equal amount of gluten free flour. Please let me know if you give this recipe a try, I hope you love it! xx
Delicious! I made this last night for dessert with peaches that were almost too ripe and I added a splash of bourbon to the browned butter and maple syrup mixture- so so so good! Everyone loved it and it was so easy. This will definitely go into the crowd pleasing summer dessert rotation!
Hi Talitha,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Have a great weekend:)
So, so good! Great flavor. And butter? Sure, there’s “a little” butter, but that makes everything better! I was heavy-handed on the crumble, because that’s always the best part, right?
Was a terrific dessert last night, and won’t be shy to admit that this morning, I had my greek yogurt, and added all this deliciousness on top! (Added some peanut butter and chia seeds as well, for added protein.) Highly recommend!
Hey David,
Happy Wednesday! Thanks so much for making this dessert, I love to hear that it was tasty! xTieghan
This is SOOOO GOOD! My husband couldn’t even believe I’d made it and it was so simple, with ingredients I had on hand. Making a bunch more now and wondering if I can freeze it? Would I bake first, then freeze?
Hi Tamsen,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! I would not bake before freezing:) xT
So easy to throw together and absolutely delicious!!!!
Hi Laura,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
Very excited to make this tonight! Do have any suggestions for a maple substitute?
Hey Katie,
You could use honey in place of the maple syrup. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can you prepare this in the morning? And heat it up in time for dinner?
Hi Nano,
Sure, you could do that:) Or just assemble and keep in the fridge until you are ready to bake, I think that would work best! xx
I made this last night for my husband’s birthday. It got rave reviews from everyone, including my 15 year old son who said, “ Damn, Mom…you can COOK!”
Picking more blackberries now so I can make this at least once in the dark months.
Hey Anita,
LOL amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
Can this recipe be made with just Peaches and no blackberries?!?!
Hi Alexis,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Can this be baked ahead and then reheated to serve a day later?
Or would I be better off baking it the first half today, then adding butter and cooking 2nd half before serving??
I don’t think that would be great either:) I would stick with all or nothing.
Hi Jackie,
I wouldn’t recommend that. If you want to bake ahead and serve another day at room temp that would be great! I hope you love the recipe:) xx
Is the butter you add at the end part of the 12 tablespoons or do you put more in?
Hi Jana,
You are going to use 8 tablespoons of butter in step 3 and 4 tablespoons of butter in step 4. Please let me know if you have any other questions, I hope you love the recipe! xx
Thank you! It was delicious!
So glad you enjoyed:)
Wondering if a 9.5 inch glass pie plate will do if it’s all I got? Or a 9×11 rectangle casserole dish be better? Thanks! ❤️
Hey Chloae,
Your pie dish will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Oh my soul this is exactly what I’ve been craving! I am in Korea and we get primarily white peaches so I added some orange juice, lemon juice & one nectarine to the fruit base for some extra acid and it is perfection! Thank you so so much!
Hey Jessica,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
I made this recipe because I have been searching for a crisp recipe that would, like you said, be crisp!! Was so excited to try and your recipes never disappoint. This was delicious BUT – sadly, I didn’t get that crisp top I was hoping for. Wondering what I did wrong! I followed it to the tee, but I did use a deeper dish and used gluten free flour… Also, I accidentally put the maple syrup in with the butter before it browned, but let it cook for a bit to hopefully brown it. Any ideas where I went wrong?
Hey Collette,
Thanks so much for making the recipe and sharing your feedback! I think the crisp was not as crispy as you were hoping for due to the gluten free flour. Let me know if you have any other questions! xTieghan
Hi ! How much salt for the topping ? It’s in directions but I don’t see it in ingredient list? Thanks !
Hey Meagan,
Just use a pinch of salt. Please let me know if you have any other questions, I hope you love this recipe! xx