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!
Prep time: PT15M
Cook time: PT60M
Total time: PT75M
Rating
3.8 stars (5 reviews)
Keywords
crumble, peach crisp, peach pie
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
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
Categories
Dessert
Cuisine
American
Steps
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!
Nutitrion
Serving Size: 1 serving
Calories: 363 kcal
Reviews
David on 2026-08-16 (1 stars): Ended up with 3/4 cup brown sugar left at the end and never used. The directions are confusing.
Alison on 2026-08-10 (5 stars): Made this for a dinner with friends and it received rave reviews, and everyone had seconds. It was very tasty and a nice summer dessert. I just had one point of confusion in the directions, as it calls for 1 cup brown sugar for the fruit in the list of ingredients, but only 1/4 cup is used in the instructions. I ended up adding 1/4 to the blackberries, but not the full remaining 3/4 cup. Maybe I missed something. That being said, simply delicious!!
Kyla on 2026-07-28 (5 stars): So good but add less sugar to either the crumble or the berries!
Julie Niksic on 2026-07-15 (3 stars): It was kinda 'meh'. I found the topping not very crispy and didn't have much taste. I had to use blueberries instead of blackberries (taste preference for a guest), and they worked very well together. If I make this again, I'll just use my 'old faithful' crisp topping.
Alex on 2026-07-12 (5 stars): Just made this today for a dinner I hosted - it’s as delicious as described! I baked the peaches earlier in the afternoon and then made the topping, but stored it in the fridge until closer to time when needed. I increased the amount of topping as recommended, and sure enough, guests commented that they could have just happily eaten the topping on its own. The ice cream combined with the crisp was decadent. Perfect summer dessert! I’m normally a death by chocolate girl, but this is now a top contender.
