You’re gonna love this Brown Butter Peach Crisp. It’s one of those dishes that makes your kitchen smell amazing with its buttery and sweet aroma. The crispy topping and juicy peaches work so well together; it’s hard to resist!
Solves the hassles of a complicated peach dessert by offering a quick, forgiving oat-topped crisp with pantry ingredients and minimal steps.
Sometimes, when I’m craving a fruity dessert, I find myself with peaches that just don’t taste right. They can be underripe or just plain boring. This recipe totally fixes that problem with the sweet, caramelized goodness of brown butter and a little bit of sugar.
What’s great about this recipe is how quick it is to put together. You only need about 15 minutes for prep, and then it bakes for 45 minutes. While it cooks, you can practically count down the seconds until it’s ready. Warm vanilla ice cream on top makes it even better.
If you want to try another fruity dessert, check out this Peach Cobbler Dessert Pizza. You’ll find that making sweet treats at home is a lot easier than you’d think!
Why You Will Love This Recipe
- Rich Flavor : The brown butter really amps up the flavor, adding a nutty, caramelized note that makes every bite deliciously memorable.
- Great Texture : You’ll enjoy the contrast of tender, juicy peaches topped with a crunchy, crispy oat mixture that keeps things interesting with each forkful.
- Flexible Recipe : This dish can be easily adapted with other fruits, so you can switch things up based on what’s in season or your cravings.
- Storage Friendly : Leftovers keep well in the fridge for up to five days, though it’s best enjoyed warm and fresh with a scoop of ice cream.
Easy Peach Crisp with Oat Topping
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and buttery peach crisp topped with oats, perfect for dessert.
Ingredients
- 6 medium peaches, sliced (940 grams or 33 ounces)
- 1/3 cup granulated sugar (79 grams)
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 4 tsp corn starch
- 1/2 cup + 1 tbsp all-purpose flour, spooned & leveled (72 grams)
- 1/2 cup brown sugar, packed (110 grams)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup old-fashioned whole rolled oats (95 grams)
- 1/2 cup + 2 tbsp cold salted butter, cubed (141 grams before browning, 113 grams after)
Instructions
- Brown the Butter: Start by melting 1/2 cup + 2 tbsp cold salted butter in a medium saucepan over medium heat. Keep an eye on it as it will start to foam and turn golden brown, giving off a nutty aroma. Stir occasionally to prevent burning.
- Prepare the Peaches: In a mixing bowl, add 6 sliced peaches, sprinkle with 1/3 cup granulated sugar, and 4 tsp corn starch. Stir until the peaches look glossy and the sugar dissolves. The cornstarch is crucial to avoid a runny filling.
- Mix the Topping: In a separate bowl, combine 1 cup old-fashioned whole rolled oats, 1/2 cup + 1 tbsp all-purpose flour, 1/2 cup brown sugar, and 1/4 tsp cinnamon. Drizzle in the browned butter and mix until crumbly, resembling wet sand. Avoid overmixing to maintain the desired texture.
- Layer the Filling: Spread the peach mixture evenly in a greased baking dish, ensuring the peaches are touching but not overly packed to allow even cooking.
- Add the Topping: Evenly sprinkle the oat mixture over the peach layer, covering it well. If the topping browns too quickly, cover with aluminum foil to prevent burning.
- Bake & Savor: Place the dish in the oven and bake until the topping is golden and the filling is bubbly, about 45 minutes. Let the peach crisp rest for 10-15 minutes before serving to allow the flavors to meld beautifully.
Notes
- Storage Tips: Store leftovers tightly covered in the fridge for up to 5 days; best enjoyed the day it is made.
- Expert Tips: Use ripe, but not overly soft peaches for the best flavor. If using frozen peaches, chop and add directly to the mixture; no need to thaw.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or pair it with whipped cream for a creamy contrast. A drizzle of caramel sauce is also a great addition.
- Recipe Variations: For a gluten-free version, substitute old-fashioned whole rolled oats with certified gluten-free oats. You can also mix in berries or other seasonal fruits for added flavor.
- Ingredient Notes: Choose peaches that are ripe but still slightly firm, avoiding overly soft ones to prevent mushiness during baking. If needed, increase cornstarch to 51/2 teaspoons for a thicker filling.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 31g
- Sodium: 183mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 31mg
Recipe Tips
- If using frozen peaches, no need to thaw them; just chop and add directly to the mixture for a seamless result.
- When the crisp topping begins to darken too rapidly, gently cover it with aluminum foil to prevent burning while the filling cooks through.
- If you prefer a thicker filling, try increasing the cornstarch to 5 teaspoons for added stability during baking.
- For the best flavor, choose peaches that are ripe but still slightly firm, avoiding any overly soft varieties.
- Letting the peach crisp cool for 10-15 minutes before serving allows the filling to set nicely, making it easier to scoop.
Serving Suggestions
Serve warm alongside a scoop of vanilla ice cream for a classic dessert option. Pair with whipped cream for an extra creamy contrast to the crisp texture.
This peach crisp can also shine as a topping for yogurt or oatmeal, adding sweetness to breakfast dishes. You can use it to create a fruit parfait or layer it into a trifle for gatherings.
Drizzle caramel sauce over the warm crisp for added sweetness. A sprinkle of cinnamon can enhance the flavor profile when serving.
Recipe variations
- You can use nectarines instead of peaches for a slightly different flavor and texture in this dessert.
- Add 1/2 tsp ground ginger or 1/4 tsp nutmeg to the filling for an extra hint of warmth.
- Either swap old-fashioned rolled oats for quick oats or use almond flour instead of all-purpose flour to adjust the topping.
- If you want to make a larger batch, increase the peaches to 8 medium peaches and double the sugar to 2/3 cup.
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How to Store?
To keep your brown butter peach crisp fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. This maintains freshness and flavor.
Freezing: Wrap the crisp tightly in aluminum foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Heat the crisp in the oven at 350°F until warmed through. This restores the desired crispiness in the topping.
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