Food blogger, Tieghan Gerard shares a recipe for preparing, “Cinnamon Maple Brown Butter Blackberry Peach Crisp” via her food and recipe blog.

“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.” – Tieghan Gerard


  • 4-5 peaches, sliced (about 5 cups)
  • 3 cups fresh blackberries
  • 1/2 cup brown sugar
  • 1 tablespoon + 2 teaspoons cornstarch
  • 1 tablespoon vanilla extract


  • 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


  • 1. Preheat the oven to 350° F.

    2. In a large bowl, toss together peaches, blackberries, brown sugar, 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 of butter and cut the butter into the dry ingredients using a fork or pastry cutter. Sprinkle over the fruit. Cover with foil and bake for 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.


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This Recipe Belongs To Tieghan Gerard

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