Brown Butter Peach Crisp

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.