Brown Butter Blackberry Peach Crisp
This dessert combines the sweetness of ripe peaches and blackberries with a rich, nutty brown butter crisp topping. Serve this brown butter blackberry peach crisp in the summertime when fresh fruit is in at its best, or use frozen fruit and enjoy it year-round.
Crisps are so underrated, and in my opinion we should all bake them more often. They’re easy to make and not at all fussy, complicated or time-consuming. This blackberry peach crisp requires a few pantry staple ingredients in addition to the summer fruit, and can be in the oven in less than 20 minutes!
My crisp recipe features fresh peaches and blackberries and an extra-special topping made with brown sugar, oats, a touch of cinnamon, and nutty browned butter. Try it out and see for yourself— I promise you’ll love the combination of jammy fruit and crisp topping.
“Loved this recipe so much, I made it twice this weekend! I didn’t have any berries, but it was great with just peaches too… And I finally learned to make brown butter properly! The dessert was a big hit and I’m bookmarking this recipe!” — from reader Pascale
Table of Contents
- Ingredients you'll need
- How to make this blackberry peach crisp recipe
- How to store and reheat fruit crisp
- Recipe tips and FAQs
- Get the recipe
- More crisp recipes
baking tip:What's the difference between a crisp, cobbler and crumble?
- Cobbler has a soft and tender topping made from biscuit dough or cake batter.
- Crisps have a crunchy streusel-like topping made from flour, sugar, butter, often oats and sometimes nuts.
- Crumbles are less common and very similar to crisps except they have a sandier texture and don’t contain oats.
Ingredients you’ll need
- Ripe peaches: Fresh and in-season, or you can use frozen. Nectarines will work too.
- Blackberries: Fresh or frozen, and other berries would work too.
- Sugar: Balances out the tartness of the fruit.
- Cornstarch: Thickens the fruit filling.
- Salted butter: We’re going to brown it to boost flavor, and using salted butter instead of unsalted enhances the flavor even more.
- All-purpose flour: Provides the base for the topping.
- Brown Sugar: Adds sweetness and a deeper flavor.
- Old-fashioned rolled oats: Helps create the classic texture for the crisp topping.
- Ground cinnamon: Just a hint of spice has a big impact on flavor.
How to make this blackberry peach crisp recipe
- Brown the butter. Let it melt, foam, and then turn a nice golden brown, all while stirring it frequently and keeping an eye on it so it doesn’t burn. Set aside to cool a little bit.
- Make the fruit filling. Combine chopped peaches, blackberries, sugar and cornstarch. You can do it right in your greased baking dish, or mix in a bowl first.
- Make the crisp topping. Mix flour, brown sugar, oats and cinnamon in a bowl, and then add the browned butter. Stir until the mixture starts to clump together, then scatter it over your fruit.
- Bake. Bake in a 350°F oven until the topping is golden brown and the fruit is super juicy and bubbling around the edges.
- Serve and enjoy! Wait at least 10 minutes, then scoop out servings and top with a big scoop of vanilla ice cream or a dollop of whipped cream. This blackberry peach crisp is also delicious served at room temperature, and leftover are great straight out of the fridge too.
How to store and reheat fruit crisp
This blackberry peach crisp is a great dessert to make for entertaining or feeding a crowd, because it’s so easy to prep ahead of time and then easily bake fresh! Follow these make-ahead tips for the best results.
To store in the fridge: Unbaked fruit crisp can be stored in the fridge for up to 24 hours before baking as directed. Baked fruit crisp leftovers will also keep in the fridge for several days. Reheat in a 350° oven for 15-20 minutes, or in the microwave for 30-60 seconds.
To store in the freezer: Cover assembled, unbaked crisp tightly with 2 layers of aluminum foil and store in the freezer for up to 1-2 months. To bake from frozen, cover loosely with foil. Bake at 350° for 20 minutes, then remove foil and bake until topping is browned and fruit is bubbling, another 30-40 minutes.
Recipe tips and FAQs
- Use fresh or frozen fruit: In-season fresh blackberries and peaches will always be my highest recommendation when possible. But yes, you can use frozen fruit. If you do, use straight from the freezer (do not thaw) and increase cornstarch to 2 tablespoons.
- Use other fruits like nectarines, and berries like blueberries and raspberries without making any other changes to this crisp recipe.
- How to avoid a runny filling: Sogginess in the filling can be due to excess moisture, which may occur with frozen or very ripe fruit. Also, allowing the crisp to cool slightly after baking helps reduce sogginess by thickening the juices and setting the topping.
- Serving suggestions and toppings ideas: I love to serve this blackberry peach crisp while it’s hot and topped with vanilla ice cream. But vanilla whipped cream is another fabulous and delicious option!
Get the recipe
Brown Butter Blackberry Peach Crisp
Ingredients
Fruit Filling
- 5 cups (850 grams) chopped peaches , peels left on or removed
- 1 cup (120 grams) blackberries
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (7 grams) cornstarch
Crisp Topping
- 6 tablespoons (85 grams) salted butter , plus extra for greasing the dish
- ¾ cup (98 grams) all-purpose flour
- ½ cup (45 grams) old-fashioned rolled oats
- â…“ cup (70 grams) light or dark brown sugar
- ½ teaspoon ground cinnamon
Equipment
Instructions
- Preheat oven to 350°F. Grease 9×13-inch baking dish with butter or nonstick baking spray.Â
- In a small saucepan, melt butter over medium heat. Continue to cook butter, stirring frequently until it turns golden brown and smells nutty. Watch it carefully so it doesn’t burn. Remove from heat and let cool slightly.
- Add the peaches and blackberries to the baking dish and toss with the sugar and cornstarch.
- In a large bowl, stir together the flour, rolled oats, brown sugar, and ground cinnamon. Add cooled browned butter and stir until combined and topping clumps together. Scatter crisp topping evenly over fruit.Â
- Bake for 30-35 minutes until topping is golden brown and fruit is bubbling. If the crisp topping browns too quickly before the filling is done, cover with plastic wrap.
- Let the crisp sit for about 10 minutes before spooning servings into bowls. Serve as desired, but I highly recommend whipped cream or ice cream. Store any leftovers in the fridge.
Notes
- Fresh summer fruit is recommended, but frozen fruit can be used also. Do not thaw and increase cornstarch to 2 tablespoons.
- Make ahead instructions: Unbaked fruit crisp can be stored in the fridge for up to 24 hours before baking as directed. Baked fruit crisp leftovers will also keep in the fridge for several days. Reheat in a 350° oven for 15-20 minutes, or in the microwave for 30-60 seconds. To freeze, cover with 2 layers of aluminum foil and store in the freezer for up to 1-2 months. To bake from frozen, cover loosely with foil. Bake at 350° for 20 minutes, then remove foil and bake until topping is browned and fruit is bubbling, another 30-40 minutes.
Disclosure: This recipe was originally created in partnership with Go Bold With Butter and published in August 2019. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Go Bold With Butter, you can visit their website here. You can also find them on facebook, instagram, and pinterest.
More crisp recipes
Loved this recipe so much, I made it twice this weekend, Annalise! I didn’t have any berries, but it was great with just peaches too. Added a little lemon juice and vanilla extract to the filling, and reduced the sugar to 1/3 cup since my peaches were so sweet already. And I finally learned to make brown butter properly! The dessert was a big hit and I’m bookmarking this recipe!