Gorgeous ripe peaches, golden browned butter, plus plenty of oats and brown sugar make up this tantalizing browned butter peach crisp.
It’s nearly the end of peach season, but I had to make this browned butter peach crisp available to you! I love fresh peaches, and although you could definitely experiment with thawed frozen peaches in this recipe, I highly recommend fresh ones because they are just best in this crisp. Sweet, ripe, and covered in buttery goodness, this browned butter peach crisp is the perfect summer wrap up dessert.
What you’ll need to make this browned butter peach crisp:
5 medium fresh orange (yellow) peaches, de-stoned and thinly sliced
Fresh lemon juice
Granulated sugar
Dark brown sugar
Old fashioned oats
Salted butter
Ground cinnamon
Ground nutmeg
Whipped cream for topping, optional
Ice cream for topping, optional
The Peaches
I used fresh orange peaches that were at their peak of ripeness. This allowed me to minimize the added sugar due to the natural sweetness of the fruit. If you find that your fruit is less ripe and slightly out of season, it’s definitely fine to still use them! Simply adjust your sugar by an additional two tablespoons and see what you think when you taste test a peach slice. If you need a bit more, add by one tablespoon increments at a time until desired fruit sweetness is achieved.
After you de-stone and thickly slice the peaches, place them in a medium sized bowl with the lemon juice and granulated sugar. Toss to ensure that the peaches are evenly coated, and set aside while you make the crumble.
The Crisp
This crisp starts with decadent browned butter, and it is so flavorful! Begin to brown your butter by placing it in a small saucepan over medium to high heat. Allow the butter to melt, and as it begins to bubble, keep a close eye on it. The butter can go from brown to burnt quite quickly, so whisk and watch the browning process closely to ensure that the color is to your liking. When the butter is nice and golden, remove it from the heat and pour it gently into a small bowl. Allow it to cool slightly while you mix up the dry ingredients.
Combine the dark brown sugar, all purpose flour, old fashioned oats, ground cinnamon, and ground nutmeg in a medium sized bowl and mix with a fork until combined. Add the browned butter, and gently mix until even crumbles remain.
In a medium baking dish (round or oval is fine, if you are using a square baking pan, an 8x8 inch is perfect), place the prepared peaches evenly on the bottom. Distribute the crisp on top of the peaches, and ensure that it evenly covers the fruit. Bake at 375° for 35 to 40 minutes or until the crisp top is slightly golden and the fruit is cooked through and bubbly. Be cautious as it will be hot. Allow the crisp to cool slightly on the counter, about 10 minutes or so. You can serve this warm or cold from the fridge, but I definitely recommend warm. I love to top my crisp with homemade whipped cream or vanilla bean ice cream.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. This recipe is also vegan with these substitutions because it contains no eggs.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified Gluten Free Old Fashioned Oat as well.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I hope you love this fun, summer wrap up recipe! I adore this browned butter peach crisp, and I can’t wait for you to try it. If you love apples, definitely check out my Apple Walnut Crisp with Caramel Drizzle.
XO,
Heather
Browned Butter Peach Crisp
Ingredients
For the Peaches:
- 5 Medium Peaches, de-stoned and thinly sliced (skin stays on, I used yellow peaches)
- 1 Tablespoon Fresh Lemon Juice
- ⅔ Cup Granulated Sugar
For the Crisp:
- 1 Cup Dark Brown Sugar, packed
- ½ Cup All Purpose Flour
- ¾ Cup Old Fashioned Oats
- ½ Cup Salted Butter, browned and slightly cooled
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- Whipped Cream or Ice Cream for Topping, optional
Instructions
- De-stone and thinly slice the peaches. Toss with the lemon juice and granulated sugar until evenly coated.
- Begin to brown your butter by placing it in a small saucepan over medium to high heat. Allow the butter to melt, and as it begins to bubble, keep a close eye on it. The butter can go from brown to burnt quite quickly, so whisk and watch the browning process closely to ensure that the color is to your liking. When the butter is nice and golden, remove it from the heat and pour it gently into a small bowl. Allow it to cool slightly while you mix up the dry ingredients.
- Combine remaining crisp ingredients in a small to medium sized bowl. Using a fork, gently mash until fully mixed. Add the browned butter and stir with a fork until fully combined and crumbly.
- Place peach mixture in a medium sized baking dish {round, oval, or 8x8 inch if you have a square pan}. Pour the crisp mixture over the peaches and evenly distributed it so its covering the fruit.
- Bake at 375° for 35-40 minutes, or until peaches are soft and top is golden brown. Allow to cool for at least 10 minutes prior to serving. Top with whipped cream or vanilla bean ice cream if desired. Best kept covered in the refrigerator for up to three days. Enjoy!
Leave a Comment