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.
- 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.
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.
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.
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.
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:
Can peach crisp be made ahead?
Yes, absolutely. This is great to make a day ahead of time and pop back in the oven to reheat.Does peach crisp need to be refrigerated?
Nope, it doesn't! Fruit pies, cobblers, and crisps can stand at room temperature for 2-3 days. If you need a longer shelf life, you can refrigerate it for 5 days.Why is my peach crisp runny?
The crisp will almost always be runny when piping hot. Be sure to allow the crisp to cool significantly (at least 15 minutes) to let the juices set up.
If it's still runny when it's cooled down, you may have forgotten to add the flour. What is the difference between peach cobbler and peach crisp?
A cobbler is made with drop biscuits or pie dough, while a crisp is made with a crumbly mixture of ingredients (flour, sugar, oats, butter) that gets crunchy while baking.
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Brown Butter Peach Crisp
- 6-7 peaches ripe or almost ripe
- 1/4 cup light brown sugar 50g
- 1/2 teaspoon ground cardamom
- 1 T all-purpose flour 8g
- 1 teaspoon vanilla paste or extract
- 1/2 cup + 1 T unsalted butter browned and remained melted (127g)
- 3/4 cup light brown sugar 150g
- 1 cup rolled oats
- 1 cup all-purpose flour 120g
- 1/2 teaspoon ground cinnamon
- 1/8 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.
- 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).