Brown Butter Blueberry Peach Crisp
Total Time
2 hours
Prep Time
1 hour, 10 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(23)
Ingredients
serves 8
- Streusel Topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (64g) old-fashioned whole rolled oats or quick oats
- Filling
- 5 cups sliced or chopped fresh peaches (about 750–800g, or 4 medium peaches)
- 1 cup (140g) fresh blueberries
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
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Preparation
Step 1
Brown the butter: Slice the butter into pieces and place in a light-colored skillet or saucepan. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning—you’ll notice lightly browned specks at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a shallow bowl. Cover tightly, place in the refrigerator or freezer, and chill until solid, about 45 to 60 minutes.
Step 2
As the butter chills, whisk the remaining streusel topping ingredients together in a medium bowl. Place uncovered in the refrigerator until you need it.
Step 3
Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–3-quart baking dish. Set aside.
Step 4
Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
Step 5
Remove the streusel topping mixture and solidified butter from the refrigerator. Scrape butter out of the bowl and add to the streusel. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Sprinkle evenly over filling.
Step 6
Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
Step 7
Cover leftovers and store in the refrigerator for up to 5 days.
Step 8
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare the crisp through step 5 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 6.
Special Tools (affiliate links):
Light Colored Skillet | Whisk | 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack
Baking Pan:
Any baking pan that holds about 2–3 quarts is best. You could also divide the filling and oat topping up into individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and peach filling bubbles up around the sides.
Peaches:
You can peel the skins off the peaches, if desired.
Avoid Frozen Fruits:
I don’t recommend using frozen fruits in this crisp because even if you do not thaw the fruits first, the brown butter topping is going to be mushy. It’s already a softer topping as it is. So, it’s best to use fresh fruit in this particular crisp.
