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Crispy Brown Butter Peach Crisp

brown butter peach crisp - featured image
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A quick and easy homemade dessert featuring ripe peaches with a nutty brown butter crisp topping, served warm with creamy vanilla ice cream.

Ingredients

Scale
  • 5–6 ripe peaches, peeled and sliced (about 4 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • ¼ teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter (1 stick), browned
  • ¾ cup old-fashioned rolled oats
  • ¾ cup all-purpose flour (can swap with almond flour for gluten-free)
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped pecans or walnuts (optional)
  • Vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with butter or non-stick spray.
  2. Peel and slice 5–6 ripe peaches into roughly ¼-inch thick slices (about 4 cups). Toss them in a large bowl with 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 teaspoons cornstarch, and optional ¼ teaspoon cinnamon. Mix gently until evenly coated.
  3. In a medium saucepan or skillet, melt ½ cup (1 stick) unsalted butter over medium heat. Stir constantly until the butter foams and turns golden brown with a nutty aroma, about 5 minutes. Remove from heat immediately.
  4. In a bowl, combine ¾ cup rolled oats, ¾ cup all-purpose flour, ½ cup light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pour in the warm browned butter and stir until the mixture forms pea-sized clumps. Fold in ½ cup chopped pecans or walnuts if using.
  5. Spread the peach mixture evenly in the greased baking dish. Sprinkle the brown butter crisp topping evenly over the peaches.
  6. Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, loosely cover with foil and continue baking.
  7. Let the peach crisp cool for about 10 minutes before serving warm topped with creamy vanilla ice cream.

Notes

When browning butter, stir constantly and remove from heat as soon as it turns golden brown to avoid burning. Use ripe but firm peaches to prevent watery filling. Toss peaches with cornstarch to thicken juices. If topping browns too fast, cover with foil. The crisp can be stored refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: peach crisp, brown butter, dessert, summer dessert, easy peach recipe, vanilla ice cream, crisp topping

Find it online: https://oracooks.com/crispy-brown-butter-peach-crisp-recipe-easy-homemade-dessert-with-vanilla-ice-cream/