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.
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 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.
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.
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
- 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)
- 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
- 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.
- As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.
- Preheat oven to 350°F (177°C). Lightly grease a 9-10 inch baking dish (circle, square, a skillet, or any similar size pan2).
- Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.
- 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.
- 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.
- 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.
- 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.