Peach Crisp with Brown Butter Crumble
Indulge in the sweet taste of summer with our delightful peach crisp topped with a heavenly brown butter crumble! Ripe and juicy peaches are lovingly baked to perfection, releasing their natural flavors and fragrances. But the real star is the brown butter crumble, crafted with care to achieve a nutty, caramelized goodness that perfectly complements the fruit. With each spoonful, you'll savor the harmonious blend of tender peaches and the irresistibly crispy, buttery topping. This dessert is a guaranteed crowd-pleaser and a true celebration of the season's bounty!
Photo: Nicole Frazen
Ingredients
Peach Crisp
- Unsalted butter, for greasing
- 2 pounds ripe peaches, pitted and cut into 1/4-inch-thick wedges
- 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- Pinch of kosher salt
Brown Butter Crumble
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup granulated sugar
- 1/4 cup turbinado sugar
- 2 tablespoons dark brown sugar
- 1/2 tablespoon kosher salt
- 1/4 tablespoon ground cinnamon
- 1 stick unsalted butter, cut into tablespoons
- Vanilla ice cream, for serving
Directions
Peach Crisp
- Preheat the oven to 350°. Butter a 2-quart baking dish. In a large bowl, toss the peaches with the sugar and lemon juice. Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices. Drain the peaches in a colander set over a small saucepan, then return them to the bowl.
- Add 1/4 cup of water and the cornstarch to the peach juices and bring to a simmer. Cook, whisking constantly, until thickened and translucent, about 1 minute. Add the thickened juices and the salt to the peaches and toss to coat. Scrape into the prepared baking dish.
Brown Butter Crumble
- In a medium bowl, whisk the flour with the oats, the 3 sugars, the salt and cinnamon. In a small saucepan, cook the butter over moderately low heat, stirring, until deep golden and nutty-smelling, about 8 minutes. Scrape the butter and any browned bits at the bottom of the pan into the flour mixture and stir until well combined.
- Press the topping into small clumps and scatter over the peaches. Bake for 50 to 60 minutes, until the crisp is golden and bubbling. Transfer to a rack and let stand for 15 minutes before serving with vanilla ice cream.
Make ahead: The crisp can be refrigerated overnight, reheat before serving.