Go Back Email Link
+ servings
Peach crisp with a spoon in the dish ready to remove peach slices
5 from 1 vote

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. 
Prep Time20 mins
Active Time45 mins
Rest time15 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: summer
Yield: 8
Calories: 349kcal
Author: Callan Rowe | The Cozy Plum


  • 8x8 inch pan or a few smaller baking dishes
  • Small frying pan or sauce pot
  • Large mixing bowls



  • 6-7 peaches ripe or almost ripe
  • ¼ cup light brown sugar 50g
  • ½ teaspoon ground cardamom
  • 1 T all-purpose flour 8g
  • 1 teaspoon vanilla paste or extract

Crisp Topping

  • ½ cup + 1 T unsalted butter browned and remained melted (127g)
  • ¾ cup light brown sugar 150g
  • 1 cup rolled oats
  • 1 cup all-purpose flour 120g
  • ½ teaspoon ground cinnamon
  • teaspoon kosher salt


  • Preheat the oven to 350℉/177℃ and grease an 8x8" pan or whatever you plan to cook the crisp(s) in.


  • Halve and remove the pits of all of the peaches. Cut each half into four slices.
  • Add the brown sugar, cardamom, flour and vanilla and toss with a rubber spatula until the peaches are completely coated. Set aside.

Crisp Topping

  • Begin by browning the butter over medium heat to a deep golden brown - it should smell nutty and caramelized. Remove from the heat and pour into a bowl (be sure to scrape all browned bits off the bottom of the pan).
  • Add the brown sugar, rolled oats, flour, cinnamon, and salt to a large mixing bowl. Pour in the melted butter and mix everything together with a fork until crumbles form and no dry pieces remain in the bottom.


  • Pour the peaches (and any juices) into the butter pan(s) and top evenly with the crisp.
  • Bake in the center rack, uncovered, for 40-50 minutes or until a knife inserted into the peaches inserts and removes without effort.


Store the crisp lightly covered at room temperature for 2-3 days. Store in the fridge for 5 days.
Reheat (uncovered) in a 350℉/177℃ oven for 15 minutes (if stored at room temperature) or 30+ minutes (if stored in the fridge).


Calories: 349kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 146mg | Potassium: 310mg | Fiber: 3g | Sugar: 36g | Vitamin A: 722IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg