Brown Butter Peach Crisp

This fresh Brown Butter Peach Crisp recipe is easy, small batch, and oh so delicious (especially topped with a scoop of vanilla ice cream). Fresh, sweet peaches are tossed with cardamom and topped with a nutty brown butter crumble. A juicy and crunchy treat that's perfect for peak peach season.

Fruit crisps are one of the easiest bakes you can throw together, and I consider this particular one to be the BEST peach crisp. You know why? Brown butter. It makes everything better and I truly mean that.

I make this peach crisp with oats to give the topping the most texture possible. As the crisp is baking, the juices from the peaches release and mix with the flour to produce a thick syrup that coats the fruit. And the crumble topping get browned, caramelized and slightly crunchy.

It's the epitome of summer comfort in one dish. Add a scoop of vanilla ice cream and you'll be grabbing that spoon before you know it!

Peach Crisp Recipe

I make this Brown Butter Peach Crisp by leaving the skins on the peaches. I find that the skins are so easy to cut/scoop through that there's no need to waste extra time peeling.

If you do want or need to peel your peaches, simply cut a small X in the bottom of the peaches with a paring knife. Add the peaches to a large pot of boiling water for 1 minute, then transfer to a large bowl of freezing cold ice water.

Use your hands or a paper towel to slip the skin (squeeze the peach gently in between your hands to remove the skin) then prep and cut.

I do not suggest making this crisp with canned peaches, as they contain too much moisture and the texture is too soft to hold up to the weight of the crisp and the bake time.

Peach layer

• 6-7 peaches. Ripe or just about ripe. It's best to make this later in peach season (July-August) so you can find freestone peaches (this type allows the pit to remove easily).
• Light brown sugar.
• Ground cardamom. This provides a warm, yet bright flavor to the peaches and crisp.
• All-purpose flour. To help thicken the peach juices into a syrup.
• Vanilla paste or extract.

Slice each peach in half, remove the pit, then cut each half into 4 pieces. Add the sliced peaches to a large bowl and sprinkle with the brown sugar, cardamom, flour, and vanilla. Carefully toss until all of the peaches are coated. Set aside to mingle and do good things.

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Brown butter crumble topping

• Unsalted butter. Will get browned, but remain melted.
• Brown sugar.
• Rolled oats. Can also do quick cooking oats if that's what you have on hand.
• All-purpose flour.
• Ground cinnamon. Gives you those warm fuzzies.
• Kosher salt. Necessity!! And my favorite part about a crisp/crumble topping.

Begin by melting and browning the butter over medium heat, taking it to a deep golden color. It will smell really nutty and caramel-like...so delicious.

Remove the butter to a bowl (scrape the brown bits off the pan into the bowl) and set aside. If you are even slightly unsure of how to brown butter, follow my How to Brown Butter post - it has ALL the details you need.

In a large mixing bowl, add the brown sugar, rolled oats, flour, cinnamon and salt, then pour the brown butter over top (again, scraping out the bottom).

Use a fork to mix everything together until it becomes moistened and develops clumps. There shouldn't be any dried bits in the bottom.

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Assembly & Baking

Grease the bottom of an 8x8" pan, or a few smaller, oven safe baking vessels (with at least 1-inch sides). It's also great to make crisps in a cast iron skillet. Distribute the peaches evenly in the pan(s), then sprinkle over the crisp topping.

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Bake the Brown Butter Peach Crisp in a pre-heated 350℉/177℃ oven for 40-50 minutes. The juices will be slightly bubbly and a paring knife inserted in to the peaches will go in and out without resistance (in the fruit part).

Allow the crisp to cool for 15 minutes, then serve warm with a scoop of ice cream or a drizzle of heavy cream.

Storing

Peach crisp can be stored at room temperature for 2-3 days or in the fridge for 5 days. I prefer to lightly tent mine with a piece of foil rather than wrap it tightly. This helps to keep the crisp topping from getting soggy.

To reheat the peach crisp, add it to a pre-heated 350℉/177℃ oven for 15 minutes (uncovered). If reheating from the fridge, it will take at least 30 minutes to reheat.

Frequently asked questions:

Want more peaches and stone fruit?

• Peach Frangipane Galette
• Summer Fruit Tart
• Fruit & Cream Cheese Puff Pastry Danish
• Cherry Almond Tiramisu