Blackberry Peach Crisp

This recipe is a perfect summer dessert and the leftovers taste even better. Grab some fresh ripe peaches and blackberries at the store and the remaining ingredients are likely already in your pantry. The cinnamon maple brown butter cooking will make your house smell amazing. I made this for Father’s day this year and it was received quite well. Add a scoop of vanilla ice cream and enjoy!

The original recipe is from Half Baked Harvest - here.

Ingredients-

• 5-6 peaches, sliced

• 3 cups fresh blackberries ( I just bought 3 pints)

• 1/2 cup brown sugar

• 1 tablespoon + 2 teaspoons cornstarch

• 1 tablespoon vanilla extract

Topping-

• 1 cup all purpose flour

• 1/2 cup old fashioned oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 12 tablespoons ( 1.5 sticks) cold salted butter, cubed

  • this will be separated into 1 stick for the topping, and 4 tablespoons melted with the maple syrup

• 4 tablespoons maple syrup

Preheat oven to 350 degrees F.

Wash and slice the peaches. I kept the skin on. Add along with the blackberries to a large mixing bowl. Mix in brown sugar, corn starch, and vanilla extract. Coat the fruit well. As you mix, you’ll see the fruit release some moisture and the cornstarch will thicken the juices up. Pour mixture into 7x11 baking dish.

In a separate bowl, mix in the flour, oats, brown sugar, and 8 tablespoons of butter. Use fork or pastry cutter to mix the butter into the mixture. Spread this mixture over the fruit. Cover with foil and bake for 30 minutes.

While the fruit is baking, melt 4 tablespoons of butter on the stove. Once the butter has browned, remove from heat and whisk in the maple syrup and cinnamon.

After 30 minutes of baking, pour butter/maple syrup mixture over the fruit crisp and bake uncovered for another 30 minutes.

Once cooled slightly, serve with scoop of vanilla ice cream.

---

Blackberry Peach Crisp

Prep Time- 20 minutes

Cook Time- 60 minutes

Total Time-1 hour, 20 minutes

Filling

• 5-6 peaches, sliced
• 3 cups fresh blackberries
• 1/2 cup brown sugar
• 1 tablespoon + 2 teaspoons cornstarch
• 1 tablespoon vanilla extract

Topping

• 1 cup all purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 12 tablespoons ( 1.5 sticks) cold salted butter, cubed, divided
• 4 tablespoons maple syrup

1. Preheat oven to 350 degrees F.
2. Wash and slice the peaches. Add along with the blackberries to a large mixing bowl. Mix in brown sugar, corn starch, and vanilla extract. Coat the fruit well. As you mix, you’ll see the fruit release some moisture and the cornstarch will thicken the juices up. Pour mixture into 7x11 baking dish.
3. In a separate bowl, mix in the flour, oats, brown sugar, and 8 tablespoons of butter. Use fork or pastry cutter to mix the butter into the mixture. Spread this mixture over the fruit. Cover with foil and bake for 30 minutes.
4. While the fruit is baking, melt 4 tablespoons of butter on the stove. Once the butter has browned, remove from heat and whisk in the maple syrup and cinnamon.
5. After 30 minutes of baking, pour butter/maple syrup mixture over the fruit crisp and bake uncovered for another 30 minutes.
6. Serve warm with a scoop of vanilla ice cream if desired.