Brown Butter Apple Blackberry Crisp by Tristin Rieken, Fresh Flavorful
Brown Butter Apple Blackberry Crisp by Tristin Rieken, Fresh Flavorful
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Brown Butter Apple Blackberry Crisp

Brown Butter Apple Blackberry Crisp is an easy fruit crisp recipe that takes advantage of both fresh seasonal blackberries and delicious farm fresh apples and covers them in a blanket of crispy, crunchy brown butter topping. For this recipe, Tristin used freshly picked berries from Schuh Farms.

Since 1963, Schuh Farms has been providing exceptional produce and quality family experiences on the farm. Their Farm Store features from-scratch baked goods, fresh flowers, berries, produce and more. This family farm is a Skagit Valley landmark enjoyed by all generations. Schuh Farms is open daily from 9-6 for Farmstand Fresh, a celebration of farms and flavors in the Skagit Valley.

Brown Butter Apple Blackberry Crisp



Prep time


Cooking time



Recipe by Tristin Rieken, Fresh Flavorful


  • 3 cups apples, peeled and sliced, from about 1 pound or 4 large apple

  • 1 ½ cup blackberries, about ½ pint

  • ½ cup granulated sugar

  • 2 tablespoons all purpose flour

  • 1 teaspoon lemon juice

  • Dash salt

  • Brown butter streusel topping
  • ½ cup butter, 1 stick

  • 1 cup all purpose flour

  • ½ cup oats

  • ¾ cup granulated sugar

  • ¾ cup brown sugar

  • ¼ teaspoon baking powder

  • Dash cinnamon

  • ¼ teaspoon salt


  • Make brown butter streusel topping. Melt butter in a small saucepan over medium low heat. Once butter melts and begins to turn frothy continue cooking, stirring constantly, until deep golden brown and nutty, about 5-6 minutes longer. Remove butter from heat once evenly browned and pour into small bowl. Cool to room temperature.
  • Meanwhile whisk flour, oats, sugars, salt, and cinnamon together in a medium bowl. Once butter is cool, add butter and stir to combine. Press streusel together into large clumps. Freeze streusel until firm, at least 10 minutes.
  • Meanwhile, preheat oven to 375 degrees Fahrenheit. Toss sliced apples and blackberries with sugar, flour, lemon juice and salt.
  • Pour sugared fruit in the bottom of a glass, ceramic or cast-iron pan, baking dish or pie plate. Then scatter brown butter streusel over the blackberry filling, breaking apart as needed but leaving some large chunks of streusel for texture.
  • Bake until crisp is golden brown and filling is bubbly, about 50-60 minutes. Allow to cool for several minutes and serve warm with or without a scoop of ice cream.


  • Brown butter adds a complex, nutty flavor to the crisp topping but melted and cooled butter can be substituted.

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