Brown Sugar Caramel Blackberry Peach Crisp with Double the Crumble
Sweet peaches and juicy blackberries bake into a rich brown sugar caramel sauce, then get topped with double the buttery oatmeal crumble. Best served warm with vanilla ice cream!
Servings: 8
Calories: 363kcal
Ingredients
- 4 to 5 peaches, sliced (about 5 cups)
- 2 tablespoons cold salted butter, cubed
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 teaspoons lemon zest
- 3 cups fresh blackberries
For the Crumble
- 2 cups old fashioned rolled oats
- 6 tablespoons all purpose flour
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 1/2 sticks (3/4 cup or 12 TBS) salted butter softened
- vanilla bean ice cream, for serving
Instructions
- 1. Preheat the oven to 375° F.2. Add the peaches to a 9x13-inch baking dish or a 12-inch pie dish. Toss with the cubed butter, vanilla, and 1/4 cup of the brown sugar. Bake for 25 to 30 minutes, until the peaches are tender and the juices are bubbling around the edges.3. Meanwhile, make the crumble. In a bowl, combine the ingredients in the order listed. Use your fingers to work the butter into the mixture until large, buttery crumbs form.4. Remove the peaches from the oven and stir in the blackberries and lemon zest. Scatter the crumble evenly over the fruit. Return to the oven and bake for 25 to 30 minutes more, until the top is golden and the fruit is bubbling around the edges.5. Let cool for 5 to 10 minutes before serving. Spoon into bowls and top with vanilla ice cream. Spoon over the brown sugar caramel juices from the bottom of the pan. The very best part!
Nutrition
Calories: 363kcal
