Brown Butter Peach Crisp

A baking dish of peach crisp topped with scoops of vanilla ice cream.

Brown Butter Peach Crisp

Peach Crisp is full of juicy, sweet summer peaches flavored with a hint of cinnamon and baked beneath a golden, buttery crisp topping. Brown the butter for your topping to give an incredible depth of flavor! This dessert comes together in just over an hour, and promise me you’ll enjoy it piping hot from the oven, served with a scoop of vanilla ice cream!

Course Dessert

Cuisine Dessert

Keyword Peach Desserts, Fruit Crisp

Prep Time 15

Cook Time 45

Servings servings

Calories 310kcal

Author Stephanie Simmons

Ingredients

For the Filling

6 medium peaches, sliced 940 grams of slices, or 33 ounces (I weighed after slicing, not the whole peaches)
1/3 cup granulated sugar
1 tsp vanilla
1/4 tsp cinnamon
4 tsp corn starch or tapioca starch

For the Topping

1/2 cup + 1 tbsp all-purpose flour, spooned & leveled 72 grams
1/2 cup brown sugar, packed
1/4 tsp salt
1/2 tsp cinnamon
1 cup old-fashioned whole rolled oats
1/2 cup cold salted butter, cubed

For serving

vanilla ice cream

Instructions

Prep: Preheat your oven to 350° F. Get out an 8 or 9 inch round or square baking dish.
Make the Brown Butter: Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, and then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Once the butter reaches this stage, remove it from the heat. Pour the butter into the mixing bowl you plan to use, and let it chill in the freezer until it's solid, as we need cold butter for our crisp topping. This can also be done up to 1 week ahead and kept in the fridge.
Make the Filling: Rinse and slice the peaches. Add peach slices and remaining filling ingredients in the baking dish, stirring gently with a silicone spatula. Be sure to get underneath everything, so nothing remains unmixed.
Make the Topping: Whisk together the flour, brown sugar, salt, cinnamon, and oats. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter in using a pastry blender or two forks until you have a crumbly mixture.
Bake: Sprinkle the topping over the fruit. Add a baking sheet underneath the oven rack to catch any drips. Bake for 45-55 minutes.
The topping will be golden and the filling will be bubbly all the way through to the center when done, and some will spill out around the edges.
Serve + Store: Enjoy immediately! It will be very hot right out of the oven, so you can let it rest 10-15 minutes first. Serve with vanilla ice cream.
Store leftovers, tightly covered, in the fridge for up to 5 days. This is one of those things that is best the day it's made, however.

Nutrition