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

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

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!!

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 container, cover it, 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.

By the way, here’s how to brown butter the correct way.

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

Blueberry peach crisp recipe on

Blueberry peach crisp recipe on

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

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

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: serves 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Take fruit crisp to the next level by browning the butter and using a brown sugar cinnamon streusel.



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


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


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Peaches & Blueberries: 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.
  3. Smaller Skillets: 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.

Keywords: blueberry peach crisp, brown butter crisp

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


  1. 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. 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.  

  3. 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

    1. 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. 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. 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?

      1. 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

  6. 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.

  7. 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!

  8. This is the perfect summer dessert! Not too sweet, so vanilla ice cream makes the perfect addition. I accidentally burnt the butter twice before finally getting it right, and it made a HUGE difference. I’ll never use another crisp recipe!

  9. I made this for a dinner party, it was a smashing hit. I didn’t have brown sugar on hand but I used raw sugar instead. It may have crisped more if I had used brown sugar, but it tasted amazing nonetheless.

  10. if I don’t have a skillet could I make this in a 9” by 9” disposable baking dish (like an aluminum one, for example)? Do you think I would need to increase or decrease the recipe or change cook time?

    1. Sure can! I would double up on the disposable baking dish if it feels flimsy because this is a very liquid-y dessert as it bakes. Cook time will be similar.

  11. Peaches are so darn good right now! Happened upon this recipe today and am thrilled with the outcome! Dessert on a Monday is the start of a good week.
    This was\is so delicious!!
    Browning the butter is such a great tip. And the topping was perfectly crispy and tasty.
    Already sent some to a neighbour to share in the yummy goodness.
    Will definitely be making this again.

  12. Just made this as had surplus of berries and extra peaches and love your baking. It tastes amazing but my topping is mushy and butter was super cold and topping looked good going on….. so not sure why. Only had 4.5 cups peaches so topped up with fresh strawberries. Would that do it?

  13. This turned out great!!! I substituted coconut sugar for granulated sugar and added some blackberries since I didn’t have enough blueberries.

  14. This crisp is amazing! The combo of peach and blueberry is delightful, fresh, and summery – so good! I was a little concerned initially with how dry the crumble seemed but after it had baked it ended up being just right! This crisp has the perfect amount of gooiness to it and served warm with a scoop of vanilla ice cream brings it over the top!! My in-laws gave it a huge thumbs up 🙂 and it will be added to my stash of must keep recipes!!! I highly recommend!!

  15. I’ve made this before, and it was divine! I’m wondering if I can prep everything beforehand and keep it in the fridge for a few hours until baking – even if I’m using frozen fruit. Thoughts?

  16. This is my go-to recipe for a dessert. It’s perfect in the summertime with fresh peaches and the browned butter is life changing! I’ve recommended and given this recipe to so many friends!! Seriously, I LOVE it

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally