Brown Butter Blueberry Peach Crisp

I guarantee any crisp you make this summer will be 150% tastier if you add brown butter!! Blueberry peach crisp recipe on sallysbakingaddiction.com

A giant spoonful of warm peaches topped with cinnamon streusel and vanilla ice cream and we’re all set for summer. Nothing comes close to fruit crisp when peaches are in season, though adding blueberries and brown butter surely ups the ante.

We’re not messing around today. In fact, we’re ALL IN.

ALL IN cute little skillets, of course.

I guarantee any crisp you make this summer will be 150% tastier if you add brown butter!! Blueberry peach crisp recipe on sallysbakingaddiction.com

Can I tell you something? I’m still laughing about this one. When I was planning out this recipe, I ordered a few small cast iron skillets off Amazon. When I got them the next day (yeah prime!!), I realized I accidentally ordered the wrong size. Instead of small 6 inch skillets, like the ones above, I ordered 3 inch miniature skillets. 3 inches. What can you bake in that? 1 egg? It would be 1 spoonful of peach crisp, 2 max. But I’m keeping them because they’re the cutest things I’ve ever seen.

Also when I was planning out this recipe, I was going to make it a regular blueberry peach crisp but I went with my gut feeling and somehow my gut feeling always says brown butter.

I guarantee any crisp you make this summer will be 150% tastier if you add brown butter!! sallysbakingaddiction.com

I don’t know if you remember this, but back when I posted my brown butter pound cake— I explained how you can use brown butter in recipes where you need solid butter (not necessarily melted butter). All you do is chill the butter you browned, bringing it to solid form again. Pour it into a tupperware and stick it in the fridge or freezer for an hour. Now you can cream that butter or, like in today’s recipe, mix it with oats, cinnamon, flour, and brown sugar to produce the best streusel ON THE PLANET.

Brown butter streusel > any other streusel.

I know it’s annoying to take the time to re-solidify butter but that extra hour is vastly worth it. And you can use that time to cut the peaches, get the other ingredients ready, and/or sit by the pool and if you do that last one I would like to invite myself over. I’ll bring the teeny skillet so you can see how hilarious it is.

I guarantee any crisp you make this summer will be 150% tastier if you add brown butter!! Blueberry peach crisp recipe on sallysbakingaddiction.com

Blueberry peach crisp recipe on sallysbakingaddiction.com

Blueberry peach crisp recipe on sallysbakingaddiction.com

You don’t necessarily have to bake this brown butter blueberry peach crisp in a cast iron skillet– or even 4 smaller skillets for that matter. A 9-10 inch baking pan or pie dish of any sort works just fine. Fruit crisp isn’t picky like that. It’ll be warm, juicy, and full of brown butter and peach and cinnamon and blueberry and brown sugar flavor (Did you get all that? This crisp is legit!) no matter what pan you use.

Likewise, you aren’t limited to the blueberry and peach combination. You can simply use all peaches or a peach and strawberry mix. Peaches and blackberries would be crazy tasty and can you image this with apples when the Fall hits? I can feel my shorts getting tighter.

But there’s just something special about these two sweet summer fruits together. The varying shape and texture make each bite a little more interesting.

I guarantee any crisp you make this summer will be 150% tastier if you add brown butter!! Blueberry peach crisp recipe on sallysbakingaddiction.com

Regardless of the fruit you use, I guarantee any crisp you make this summer will be 150% tastier if you add brown butter. Spoons up!

Brown Butter Blueberry Peach Crisp

Ingredients:

Streusel

  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/2 cup (62g) flour
  • 1/2 cup (100g) brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (75g) old-fashioned rolled oats (or quick oats)

Filling

  • 5 cups sliced or chopped peaches (about 4 medium peaches)1
  • 1 cup (100g) blueberries1
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Directions:

  1. Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a tupperware or a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
  2. As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.
  3. Preheat oven to 350°F (177°C). Lightly grease a 9-10 inch baking dish (circle, square, a skillet, or any similar size pan2).
  4. Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.
  5. Scrape butter out of the tupperware or pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.
  6. Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare the crisp through step 5 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 6.

Recipe Notes:

  1. You can peel the skins off the peaches, but they're pretty soft so I don't take this extra step. You can use frozen peaches or blueberries. Do not thaw. Increase the bake time by a couple minutes.
  2. You can also bake this crisp in smaller cast iron skillets pictured above. I used four of the 6.25 inch size and the bake time was about 30 minutes, same oven temperature.

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One more thing: New post on my photography blog today!

And another thing: I’m having a few friends over for the 4th and I’m putting together the menu now. All I have so far is dessert, down to the exact days I’ll be preparing said dessert(s). I’ll be making my berries ‘n’ cream icebox cake, cake batter chocolate chip cookies, and rainbow M&M cookies. And I’ll make them on Snapchat if you want to follow along! My username is sallysbakeblog.

>I guarantee any crisp you make this summer will be 150% tastier if you add brown butter!! Blueberry peach crisp recipe on sallysbakingaddiction.com

65 Comments

Comments

  1. Anne on August 7, 2016 at 12:56 pm

    Oh boy! I put my browned butter in “tupperware” and it immediately melted the container. I had melted hot butter all over the place. Word to the wise, use glass!

  2. Amy on August 21, 2016 at 5:52 pm

    I am making this recipe today for the 3rd  time this summer. I can’t get enough  fresh peaches from local farm stands in the summer months and this is absolutely delish! I made a double recipe when my brother was in town for a larger family dinner. He said, “Wow, you must really like me or something”.   My husband actually said he “loves it”.  That is a huge compliment since he loves to bake and makes great desserts.  Thanks for the opportunity to please my family.  

    • Sally on August 21, 2016 at 6:00 pm

      So happy it’s a hit with everyone. Great thinking on the double batch too!

  3. Suzanne on August 24, 2016 at 2:08 pm

    Hi Sally

    This recipe sounds amazing. I want to try the cast iron pan I have but it is pretty big. Probably a 12 in one. Do I need to double your recipe here for that or is the original recipe fine?

    Thank you, Suzanne

    • Sally on August 24, 2016 at 3:40 pm

      Hi Suzanne! For your 12 inch pan, I would at least 1.5x the recipe. Doubling might be a little too much, but the recipe as is wouldn’t be enough.

  4. Christine on August 28, 2016 at 1:39 am

    This is my 4th time making this dessert this summer! The brown butter adds a nutty taste to it. I add unsweetened coconut flakes at the 35 minute mark to add some coconut flavour. It’s super delicious and a big hit for my family and friends. Thanks for posting!

  5. Chanel on November 29, 2016 at 4:15 pm

    Could this be made in a slow cooker? I’m trying to find a good recipe.

    • Sally on November 30, 2016 at 9:37 am

      I can’t see why not! I’d cook on low.

  6. Ashley on June 9, 2017 at 2:35 pm

    I tried this the other day and ended up baking it for almost an hour and for some reason my topping was mushy. Any idea what went wrong?

    • Sally on June 11, 2017 at 11:25 am

      Was the very butter cold? If it’s not cold enough, the topping will indeed be mushy.

      • Ashley on June 11, 2017 at 12:20 pm

        It was! I had put in in the freezer (probably for too long) and actually had a hard time getting it to mix evenly throughout the dry ingredients of the topping because it was so cold and hard



  7. Darci on July 23, 2017 at 7:00 pm

    Made this a few times now, always turns out well. I make little changes, depending on what I have on hand. Today’s version has peaches, apples, and blueberries, and 2 T. brown sugar, 2 T. granulated sugar (instead of the 1/4 cup granulated sugar). I also used 1/2 cup of oats and added 1/4 c. gingersnaps crumbs. Yummy stuff.

    • Sally on July 24, 2017 at 12:35 pm

      Oh wow, that sounds SO good!! I have to try doing this with gingersnaps!

  8. Merrily on August 13, 2017 at 8:13 pm

    Hi, Sally!

    Hoping all is well as you prepare for your sweet little bundle to arrive!

    My family and I just got back from a vacation where we picked tons blueberries and got a ginormous box of peaches for a steal, so of course I immediately began perusing your site for recipes. Crumbles/crisps are a favorite here, so this recipe is currently in the oven, and we can hardly wait to try it!

    Have a fantastic night!

    • Sally on August 14, 2017 at 1:42 pm

      Let me know how you like it!

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