Browned Butter Peach Crisp
Gorgeous ripe peaches, golden browned butter, plus plenty of oats and brown sugar make up this tantalizing browned butter peach crisp.
Servings: 8
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!
Notes
See blog for dietary substitutions for dairy and gluten.