This brown butter peach crisp is filled with spiced peaches and topped with a flavorful brown butter and oat topping. It’s an easy, comforting dessert that can be made in less than an hour without any fuss. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.
This brown butter peach crisp is the perfect way to let sweet, juicy peaches shine. The nutty brown butter takes the crisp topping to the next level, adding warmth and richness to every bite.
For more peach recipes, try my peach mango pie, peach cobbler pound cake or my peaches and cream coconut tart.
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Why You Will Love This Recipe
- Brown Butter: The brown butter adds a deep, nutty richness you can’t get enough of.
- Peaches: Sweet peaches turn jammy and tender under a crisp, buttery topping.
- Taste: It tastes like summer in every warm, cozy bite.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- BUTTER- You will brown your butter and then allow it to cool.
- OATS- I use old-fashioned oats, but quick oats will work fine for this also.
- PEACHES- I would highly suggest using fresh peaches for this recipe if it's the right season.
- CORNSTARCH- This is a thickening agent so that it isn't too juicy. You can substitute flour if you don't have cornstarch.
Step by Step Instructions
- Step 1: Start by browning ½ cup of salted butter. You'll melt one stick of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl, add an extra 1 tablespoon of butter and stir until melted. Allow to cool for a bit.
- Step 2: In a large mixing bowl, whisk together brown sugar, cinnamon, salt, flour and oats until combined. Add the cooled brown butter, stirring until it's all combined. Set aside.
- Step 3: Peel and cut peaches and add to a large mixing bowl.
- Step 4: Mix the sugar, cornstarch, cinnamon, salt and vanilla and stir into peaches.
- Step 5: Pour peaches into baking dish and sprinkle with streusel topping.
- Step 6: Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. Allow to set and cool slightly before serving.
Expert Baking Tips
- If you do not want to brown the butter, use ½ cup of melted butter instead.
- If you can't use fresh peaches, frozen or canned will work for this recipe. If using frozen peaches, thaw them first, and drain any excess juice. If using canned peaches, I suggest using peaches that are canned in juice (not syrup) and also draining them first. I usually drain and then set on a paper towel to collect extra moisture.
- Sub in other fruits that you prefer, or add blueberries or blackberries for a good combo of flavors.
FAQ
Yes, sub in the same amount of a 1:1 gluten free flour and make sure your oats are gluten free.
No, you can leave the skin on if you prefer.
Using either cornstarch or flour is the important key ingredient in the filling to make sure it isn't too juicy from the fruit.
Storing & Freezing
Brown butter peach crisp can be wrapped tightly with saran wrap or tinfoil and stored in the fridge for 3-4 days.
You can also store it in an airtight container in the freezer for 3 months. Just make sure you allow it to get to room temperature before reheating or serving.
You can reheat your crisp in the oven for 10-15 minutes at 350. Or you can also place single servings into the microwave for a quick 20-30 seconds to rewarm.
Other Popular Recipes to Try
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Brown Butter Peach Crisp
Ingredients
For the Topping:
- ½ cup (124 g) salted butter + 1 extra tablespoon
- ¾ cup (165 g) brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (125 g) all purpose flour
- 1 cup (81.82 g) old fashioned oats
For the Filling:
- 5-6 medium (5-6) peaches peeled and cut
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Start by browning ½ cup of salted butter. You'll melt one stick of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl, add an extra 1 tablespoon of butter and stir until melted. Allow to cool for a bit.
- Preheat the oven to 350°F. Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together brown sugar, cinnamon, salt, flour and oats until combined. Add the cooled brown butter, stirring until it's all combined. Set aside.
- Peel and cut peaches and add to a large mixing bowl.
- Mix the sugar, cornstarch, cinnamon, salt and vanilla and stir into peaches.
- Pour peaches into baking dish and sprinkle with streusel topping.
- Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. Allow to set and cool slightly before serving.
Sandy
This was delicious! The browned butter gives the topping a rich flavor that was worth the extra effort!
Ashley
oh my goodness SO GOOD! The crumble is divine! That brown butter is magic--nutty, cinnamon goodness! so so amazing!
Amanda Smith
The “brown butter” in the title sold me on this one. I have a pear crisp recipe I make from Pioneer Woman that I LOVE I recently made it with peaches and it was a little too runny. This was absolutely perfect for peaches. I did do half crushed pecans and half the oats because I love the pecans in the pear crisp otherwise I did it exactly as written. So so good tipper with vanilla ice-cream.
TW
SOOO DELICIOUS!! And not to mention fool proof! I was trying to use the conversion feature and by my own mistakes I messed up a few times with the measurements of certain agreements and yet, it was an absolute success for our Mother’s Day dinner!! I made one peach and one blackberry crisp, both with freezer/defrosted fruit and they were wonderful! Thank you!!
Julie Curry
This looks amazing! Do you think it would work with apples instead of peaches?
Annette
Have you ever made this up and placed in the fridge to bake later?
Brooke Homec
If you're going to do that I would keep the base and the topping separated until baking. I would also drain the juices from the peaches bc if they sit cut and in sugar for a long time they will get extra juicy.
Tiffeny
This peach crisp is SO good and so easy! Yum!!!