Brown Butter Blueberry Peach Crisp

Sweet and flavorful blueberry peach crisp is filled with summer’s freshest fruits and topped with a brown butter cinnamon streusel. You’ll appreciate how easily this crisp comes together– don’t skip browning the butter. It adds unparalleled flavor!

overhead image of blueberry peach crisp in a skillet with a spoon

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.

overhead image of 2 mini skillets of blueberry peach crisp

Here’s Why this Is the Best Blueberry Crisp

  • Each bite is warm and juicy
  • Lots of sweet, cozy, cinnamon-y flavor
  • Made with less than 10 ingredients
  • Topped with brown butter streusel
  • Everything we love about blueberry peach pie, but even simpler to make
  • Use any size pan you like (see below for more details)
  • Summertime in dessert form

brown butter in a clear container

Why Brown Butter?

Brown butter is melted butter with a nutty and bold flavor brought on by gently cooking it on the stove. This one ingredient wonder amplifies the sweet flavors and pairs wonderfully with our fresh blueberries and peaches in today’s crisp. It’s a wildly simple step that adds so much flavor. Browning butter takes less than 10 minutes and is a kitchen skill any baker can master! Here’s exactly how to brown butter with a video tutorial and lots of tips to help you begin. Once you’ve mastered browning butter, the possibilities are endless– think brown butter chocolate chip cookies, brown butter apple blondies, brown butter pound cake, and more.

For today’s crisp, you’ll brown the butter then place it in a container in the refrigerator or freezer until solid. While the butter is solidifying, prepare the rest of the crisp! Sometimes recipes call for melted brown butter, but we need solid brown butter for our streusel topping. Brown butter streusel > any other streusel.

blueberry peach crisp filling in a glass bowl

Blueberry Peach Crisp Ingredients

Simplicity is the name of the game today– you need just a few basic ingredients for this summer dessert.

  • Butter: For brown butter streusel, begin by browning the butter. You’ll be glad you took the time for this extra step!
  • Cinnamon: Cinnamon adds warm, cozy flavor to the streusel topping.
  • Oats: Oats are a key streusel ingredient. Use old-fashioned or quick oats.
  • Flour: We use all-purpose flour in both the topping and the filling.
  • Sugars: To sweeten, use brown sugar in the streusel topping and granulated sugar in the fruit filling.
  • Blueberries & Peaches: The star of today’s crisp! Use fresh or frozen fruits– if using frozen, do not thaw. To mix it up, try all peaches or a peach and strawberry mix/peach and blackberry mix. You aren’t limited to the blueberry and peach combination. But, there’s something special about peaches and blueberries together– the varying shape and texture make each bite a little more interesting.
  • Salt & Vanilla Extract: Both add flavor to the filling. Try using homemade vanilla extract.

overhead image of blueberry peach crisp filling in skillets

skillets with blueberry peach filling with crisp topping before baking

What Baking Pan Do I Use?

You have options! While I baked this blueberry peach crisp in a cast iron skillet, there are plenty of other pans that work just as well– fruit crisp isn’t picky like that. Any 9-10 inch baking pan or pie dish, casserole dish, or 2-3 quart baking dish work great. 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.

serving of blueberry peach crisp with a scoop of vanilla ice cream on a black plate with a spoon

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overhead image of blueberry peach crisp in a skillet with a spoon

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 (63g) all-purpose flour (spoon & leveled)
  • 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 (31g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/8 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 pan*).
  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


  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.  

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

    2. Thanks for the heads up.

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

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

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

      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

  7. 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.

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

  8. 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!

    1. Let me know how you like it!

  9. Daniella Sesto says:

    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!

    1. Thank you so much for taking the time to share!

  10. 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.

    1. Eva m Kaustinen says:

      Hint” white sugar with a little molasses makes brown sugar

  11. 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.

  12. Do you peel the peaches? They look unpeeled in the picture.

    1. I don’t usually peel them for this recipe, but you certainly can.

  13. 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.

    1. I’m thrilled that you enjoyed this so much, Sandra!

  14. 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?

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

  16. 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!!

  17. Abbie Pettit says:

    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?

  18. 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

  19. Ok this sounds AMAZING! And you can guarantee I’ll be trying this ASAP. In fact, I’m just pulling out some blueberry tarts now, and my peaches are begging to be dessertified! Thanks for the recipe, I’m so excited to taste it 😉

  20. Erica Wimberley says:

    I have all of the ingredients but I don’t like oats. Is there a substitute for the oats?

    1. I used pecans and it turned out wonderfully

  21. So delicious. Tastes like summer. Definitely worth taking the time to brown the butter. Thanks for sharing the recipe. Congratulations on adorable baby Elise! Hope you and your family have a happy, healthy summer.

  22. Sounds so good! Going to try apple w/your crisp. Also a blackberry.

  23. My goodness this was good! I made mine with all peaches and enjoyed it warm out of the oven with a scoop of vanilla ice cream. I will definitely make this one again

  24. Shelly Samselski says:

    Thank you for helping me become a baker. This was delicious and next level with the browned butter.

  25. Alyssa Cunningham says:

    Hi Sally, congrats on the new baby! I wanted to give you some feedback (some good, some a little disappointing). I made the recipe this morning with carefully chosen organic peaches that were firm but ripe, and some wonderful organic blueberries. I made my browned butter yesterday, which tasted awesome, and assembled the topping (stored in the fridge overnight). I cut back on the cinnamon, as I was entertaining a friend today who is sensitive to cinnamon, and the topping tasted great–I used salted butter because I like to juxtapose salt and sweet. So far, so good. Followed the rest of the instructions exactly, though I had a concern about the oven temperature of 350 degrees. When I worked in restaurants, I often made crumbles, crisps, and cobblers. The go-to temperature was 400 degrees. Worked great. Anyway, my crisp this morning was far from done at 45 minutes. I kept setting the timer every 10 minutes, and my crisp was finally bubbly and done with a crisp-tender topping at an hour an 15 minutes–and yes, my oven is very accurate. I have a reliable thermometer. I was concerned because of the longer cooking time that the fruit would be total mush. Well, it wasn’t total mush, but it was far from the ideal texture. I sliced the peaches between 1/4-1/2 inch, expecting a bake time of 45 minutes. I will make this again and see what changes I might make to improve my results. For starters, I will bake at 400 degrees. I do want to note as well that the topping with browned butter had a much more buttery, complex flavor when raw, but totally lost that added benefit after baking. Next time, I’ll just use cold, salted butter. I hope my feedback is welcome, because I definitely don’t want to cause offense. Thank you for listening. A

  26. So incredibly easy and delicious. I highly recommend not skipping the browning of the butter, it adds a wonderful flavour.

    I subbed cherries for the blueberries since it’s what I had and it worked great, so I’ll definitely keep making this recipe with whatever fruits I have on hand. Thank you Sally!

  27. So we were given a bag of peaches by a friend and oh boy, I said “Let’s make peach crisp!” Then I went looking for a recipe and finally found one. The recipe called for stuff we don’t keep in our pantry. No problem we’ll buy it. We did. Only to find the peaches had gong bad. Shucks. No problem we’ll buy peaches! We did. Only to find out we hadn’t purchased everything for the recipe. Sooooo. I found this recipe and WOW. We had everything needed in our pantry. Oh boy! Went to work browning butter (absolutely worth the minor effort) put it all together and baked it. Oh boy! Wonderful results. Can’t say enough about this dessert. Five stars!!!

  28. Amazing! The brown butter really takes it up a notch. And so easy! This is now my favorite picnic dessert. I’ve baked in all different size dishes, and serve with stabilized whipped cream!

  29. I have made this recipe twice once with the browned butter and once without as I was pressed for time. Both versions were delicious. I put them in individual bowls as I make them primarily for my husband and then I don’t wind up with a large pan with only a small amount of crisp taking up space in my refrigerator.

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