peach crisp with brown butter crumble on a white plate with a spoon and whipped cream and a pan of peach crisp in background

Peach Crisp with Brown Butter Crumble

Peach Crisp with Brown Butter Crumble is sweet and rich, with crispy toasted oats and warm cinnamon. The perfect summer dessert!

I am a big lover of fruit crisps in the summer. They are much easier to make than pie since there is no dough involved. And, speaking frankly, I think fruit crisps/crumbles can often times be tastier than fruit pies. The “crisp” part is typically made with oats, brown sugar, and butter, and I love the texture it provides.

This peach crisp with brown butter crumble is hands down one of the best things I’ve ever made. Plump peaches are tossed in sugar and thickened with the help of cornstarch. Nutty brown butter is added to an oats and brown sugar crumble where warm cinnamon adds subtle spice. It’s rich and buttery while still tasting of fresh, juicy peaches. I could eat this all summer long.

peach crisp with brown butter crumble in a glass pan and on a small white plate with whipped cream and spoon

Step-By-Step Instructions

  • Preheat oven to 350 degrees F. Butter a 2-quart baking dish.
  • In a large bowl, toss the peaches with the sugar and lemon juice. Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices.
  • Drain the peaches in a colander set over a small saucepan, then return them to the bowl. Add 1/4 cup of water and the cornstarch to the peach juices and bring to a simmer. Cook, whisking constantly, until thickened and translucent, about 1 minute. Add the thickened juices to the peaches and toss to coat. Scrape into the prepared baking dish.
  • In a small saucepan, cook the butter over low heat, stirring occasionally, until deep golden and nutty-smelling, about 8 minutes.
  • While the butter is browning, combine the flour, oats, sugars, salt and cinnamon in a medium-sized bowl. Scrape the butter and any browned bits at the bottom of the pan into the flour mixture and stir until well combined.
  • Press the topping into small clumps and scatter over the peaches. Bake for 50 to 60 minutes, until the crisp is golden and bubbling. Transfer to a rack and let stand for 15 minutes before serving.
peaches tossed with sugar in a bowl
peaches steeped in their juices in a glass baking dish
brown butter crumble on top of peaches in a glass baking dish

The “crisp” part of the dessert can really vary depending on the recipe:  sometimes it’s super-sweet, other times it can be very crispy with not a lot of heft to it. The crisp in this recipe, adapted from Food & Wine, is aptly named a crumble, because that’s exactly what it is. Oats, brown sugar, and cinnamon are combined with nutty brown butter to create a topping that is rich and crumbly, and not too sweet.

What Is Brown Butter?

If you haven’t had the pleasure of eating or making brown butter, you are in for a real treat with this crisp. Browning butter is the process of caramelizing the milk solids in butter, so it transforms the flavor into one that is more intense and slightly nutty.

If you think about the difference in taste between granulated sugar and caramel, it’s similar with butter and brown butter in that you are changing the flavor by enhancing it and making it richer, with caramel-like flavor notes. When you make it, your kitchen will smell absolutely incredible. And be sure to try my recipe for Brown Butter Chocolate Chip Cookies!

Helpful Tips and Recipe Notes

  • This crisp can be stored in the refrigerator (in an air-tight container) for up to 3 days, or in the freezer for up to 2 months.
  • Brown butter can be made ahead of time. Just store in the refrigerator and when you are ready to use it, melt the brown butter in the microwave.
  • Feel free to add 1/4 tsp. of ginger or cardamom to the crumble for a different flavor profile!
  • Use ripe peaches to ensure peak juiciness.
  • Substitute 1/4 cup of flour with whole-wheat flour for added nuttiness.
peach crisp in a baking dish with a spoon digging into crisp
peach crisp with whipped cream and spoon on a white plate with a pan of peach crisp in the background

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Dessert Recipe Ideas!

Peach Crisp with Brown Butter Crumble

A delicious and bright peach crisp with the added richness of brown butter crumble. A repeat recipe in my kitchen!
5 from 5 votes
Prep Time 10 mins
Cook Time 50 mins
Macerating Time 30 mins
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

Peach Crisp

  • Unsalted butter for greasing
  • 2 lbs. ripe peaches, pitted and cut into 1/4-inch thick wedges
  • 1/4 cup granulated sugar
  • 3 tbsp. lemon juice
  • 1 tbsp. cornstarch

Brown Butter Crumble

  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 stick unsalted butter, cut into tablespoons

Instructions
 

  • Preheat oven to 350 degrees F. Butter a 8×8" baking dish or 9" round cake pan.
  • In a large bowl, toss the peaches with the sugar and lemon juice.  Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices.
  • Drain the peaches in a colander set over a small saucepan, then return them to the bowl. Add 1/4 cup of water and the cornstarch to the peach juices and bring to a simmer. Cook, whisking constantly, until thickened and translucent, about 1 minute. Add the thickened juices to the peaches and toss to coat. Scrape into the prepared baking dish.
  • In a small saucepan, cook the butter over low heat, stirring occasionally, until deep golden and nutty-smelling, about 8 minutes.
  • While the butter is browning, combine the flour, oats, sugars, salt and cinnamon in a medium-sized bowl. Scrape the butter and any browned bits at the bottom of the pan into the flour mixture and stir until well combined.
  • Press the topping into small clumps and scatter over the peaches. Bake for 50 to 60 minutes, until the crisp is golden and bubbling. Transfer to a rack and let stand for 15 minutes before serving.
Keyword brown butter, crisp, crumble, peaches

10 Comments

  1. 5 stars
    This is my idea of heaven on a plate! I absolutely love peaches and always want to use them in new ways so can’t wait to try this x

  2. 5 stars
    OH do I love a good crumble. This peach one is going on my “to make” list.

  3. 5 stars
    This was such a delicious and very yummy dessert! Absolutely scrumptious and very loved here! Will be making this again very soon!

  4. 5 stars
    Oh yum! You had me at brown butter crumble! So many amazing flavors. Definitely the perfect summer dessert.

  5. I love peach and this recipe is one of the best ways of cooking them! Thanks for introducing me to brown butter too!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*