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Brown Butter Peach Crisp

Brown Butter Peach Crisp features juicy peaches baked under a golden, caramel-like oat crumble made with browned butter. The filling turns bubbly and tender while the topping stays warm and crisp for a classic summer dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 fresh peaches Peeled and sliced
  • 0.3333333333 cup light brown sugar
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt Pinch of salt
  • 1 unsalted butter For greasing/browned butter not listed separately
Brown Butter Crisp Topping
  • 0.5 cup unsalted butter 1/2 cup, browned
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt For topping
  • 0.5 cup chopped pecans Optional
  • 9 x 13-inch baking dish Greased
For Serving
  • 1 vanilla ice cream
  • 1 fresh mint Optional

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F (175°C) so it’s ready when the crisp is assembled.
  2. Brown the butter in a saucepan over medium heat until golden and fragrant, then let it cool slightly.
  3. Toss the peaches with light brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt until evenly coated.
  4. Transfer the peach mixture to a greased 9×13-inch baking dish.
  5. Combine oats, flour, light brown sugar, cinnamon, salt, and chopped pecans in a bowl.
  6. Pour the browned butter over the oat mixture and stir until crumbly with no dry flour pockets.
  7. Sprinkle the topping evenly over the peaches so it covers the surface.
  8. Bake for 40–45 minutes at 350°F (175°C), until golden brown and bubbly at the edges.
  9. Cool for 10 minutes, then serve with vanilla ice cream and fresh mint if using.

Notes

For thick, non-runny filling, make sure the peaches are well coated with the sugar-cornstarch mixture before assembling. Refrigerate leftovers in an airtight container up to 3 days; reheat individual portions in a 350°F oven until warmed. Freezing is not recommended because the oat topping can soften. Dietary swap: use gluten-free 1:1 flour to make the crisp topping gluten-free.