This brown butter peach crisp is one of my favorite summer desserts. Warm spiced peaches topped with the most buttery, streusel topping. And easy to make gluten free.
BROWN BUTTER PEACH CRISP
I have a pretty extreme love for peach season, and all the things I can make with them. But this peach crisp is a staple every summer that we never get sick of. All the flavor and sweetness of the soft juicy peaches, combined with the oats and brown butter topping is absolutely delicious!
INGREDIENTS NEEDED
- Brown Butter, or regular works fine too if you prefer.
- Flour
- Brown Sugar
- Cinnamon
- Salt
- Peaches
- Sugar
- Cornstarch
- Vanilla
While I always prefer to use fresh peaches in the summer when I have them, this crisp will work just fine with frozen or canned peaches. You just want to make sure to always completely thaw and drain them so there isn’t any extra moisture being added to make this too soupy.
HOW TO BROWN BUTTER
Browning butter may sound like a daunting task to someone who’s never done it before, but it’s not hard at all. And I promise once you try it and smell it you’ll never want it another way again.
Put 1/2 cup of butter (1 sticks) in a large saucepan over medium heat. You are going to want to stir it while it cooks, go past boiling, and past foaming, til it turns a nice golden brown with a nutty smell. Make sure you are keeping an eye on it because it goes from the perfect brown to burnt fairly quickly.
Once you have finished browning the butter, pour all of it, even the brown bits on the bottom, into a glass bowl. Put into the fridge and let it solidify until it’s a firm solid again for this recipe.
HOW TO MAKE BROWN BUTTER PEACH CRISP
- 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 the flour, brown sugar, cinnamon, and salt until combined. Add the rechilled brown butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and set in the fridge while you make the filling.
- Add cut peaches to a large mixing bowl. Top with sugar, cornstarch, cinnamon, salt and vanilla. Stir until combined.
- Pour peaches into baking dish andsprinkle with cold 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.
If you’re looking for other peach desserts you should also try my Peaches & Cream Coconut Tart.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Brown Butter Peach Crisp
Ingredients
For the Topping:
- ½ cup brown butter chilled
- ½ cup flour all-pupose or gluten free
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup old fashioned oats gluten free if needed
For the Filling:
- 4-5 peaches, cut and peeled medium-large
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp vanilla
- pinch of salt
Instructions
- 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.
To make the topping:
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until combined. Add the rechilled brown butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and set in the fridge while you make the filling.
To make the filling:
- Add cut peaches to a large mixing bowl. Top with sugar, cornstarch, cinnamon, salt and vanilla. Stir until combined.
- Pour peaches into baking dish and sprinkle with cold 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.
This was delicious! The browned butter gives the topping a rich flavor that was worth the extra effort!