Cinnamon Maple Brown Butter Blackberry Peach Crisp Recipe
This Cinnamon Maple Brown Butter Blackberry Peach Crisp is a delightful dessert combining juicy peaches and fresh blackberries with a warm, spiced crumble topping. The crisp features a luscious brown butter maple drizzle that elevates its rich flavor, making it perfect for a comforting treat that pairs wonderfully with ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit Filling
- 4-5 peaches, sliced (about 5 cups)
- 3 cups fresh blackberries
- 1/2 cup brown sugar
- 1 tablespoon + 1-2 teaspoons cornstarch (use 2 teaspoons for thicker filling)
- 1 tablespoon vanilla extract
Crisp Topping
- 1 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon (divided: 1/2 tsp for topping, 1/2 tsp for maple butter)
- 12 tablespoons (1 1/2 sticks) cold salted butter, cubed (divided: 8 tbsp for topping, 4 tbsp for maple butter)
- Pinch of salt
Maple Brown Butter Sauce
- 4 tablespoons butter
- 4 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crisp.
- Prepare Fruit Filling: In a large bowl, combine the sliced peaches, fresh blackberries, 1/2 cup brown sugar, 1 tablespoon plus 1 to 2 teaspoons cornstarch (use 2 teaspoons for a thicker filling), and 1 tablespoon vanilla extract. Toss gently until the fruit is evenly coated. Spread this mixture into a 10-12 inch baking dish or cast iron skillet.
- Make Crisp Topping: In a medium bowl, mix together 1 cup flour, 1/2 cup old fashioned oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 8 tablespoons of cold cubed butter and cut it into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle this evenly over the fruit filling.
- Initial Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the fruit to soften and the topping to begin cooking.
- Prepare Maple Brown Butter: While the crisp bakes, melt 4 tablespoons of butter in a small pot over medium heat. Cook until the butter browns lightly and emits a toasted aroma, about 2-3 minutes. Remove from heat and whisk in 4 tablespoons maple syrup, 1/2 teaspoon cinnamon, and a pinch of salt to create a flavorful maple brown butter sauce.
- Finish Baking Uncovered: Remove the foil from the crisp, drizzle the maple brown butter sauce evenly over the top, and return the dish to the oven. Bake uncovered for an additional 25 to 30 minutes until the topping is golden brown and crisp.
- Serve: Allow the crisp to cool slightly before serving. It’s perfect enjoyed warm with a scoop of vanilla ice cream.
Notes
- For a thicker fruit filling, increase cornstarch to 2 teaspoons.
- Using a cast iron skillet enhances even baking and adds rustic charm.
- Cold butter is essential for creating a crumbly topping texture.
- Brown butter adds a nutty depth, so do not skip the maple brown butter sauce step.
- Serves well as a warm dessert for seasonal summer gatherings.
