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 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 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!

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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

Description

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


Ingredients

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)

Filling

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

78 Comments

  1. peaches are $2/lb in texas (for whatever reason, they’re cheaper in texas than in california despite the fact that they’re california peaches?!?). aka, perfect time to make this!! (although it’s scorching and all i want to do is stay in a/c’d places). and let’s be honest: as soon as you put that brown butter label out there, this one was predestined to be well-received (;

  2. The skillets sound adorable 🙂 You could make baby skillet cookies, like your recipe the other day! Or food for hamsters (have you seen those ridiculous videos?) 😉 This crisp sounds sooooo good! I’ve never tried one with brown butter, but it sounds amazing!

  3. I’ve ordered the wrong sized stuff more times than I care to admit. Not just with baking stuff, either. One time I ordered a book for my son and the librarian’s edition arrived, and it was about three feet tall. Craziness.
    Brown butter is my crack, so I’m very much in favor of this crisp. Looks perfect!

  4. Mini skillets are TOO cute, even though you bought them by mistake! This crisp is definitely legit, I’m such a sucker for the blueberry-peach combo. And oh my goodness brown butter apple crisp would be SO good. The desserts for your menu sound great!! I’m making your Greek Yogurt Lemon Bars <3

  5. OMG. The 3 inch skillets sound adorable! Imagine if you made your pb skillet cookies in that one. It would be perfect for a kid’s tea party! And of course, you’d have to use mini reese’s pieces for that one. 😉
    I’m so pleased to hear that this fruit crispy isn’t picky. 😉
    Have a wonderful time on the 4th! I’m just gonna be dreaming about the SBA dessert buffet table. 🙂 Btw, I got my new photography board!! I’m so excited!!! Gonna include a pic of that when I email you. Have a great day Sally. <3

    1. Little individual 3 inch cookie skillets is GENIUS! That’s what I’ll try in them first. Sounds a lot more interesting than an egg!

  6. Your comments on the mini skillet were so cute/funny. I was actually wanting to get skillets of different sizes too! Maybe I should order the mini ones so to cheer me up in a rainy day! Haha! (Hello, perfect idea for my wedding registry?! :D) 

    1. They’d be perfect for a registry. They really are adorable and I’m sure you could find something to bake in them!

  7. I have the little three inch skillets and they are perfect for egg muffins. I scramble the eggs. Distribute between the skillets and let set. Delicious with cheese or Canadian bacon on English muffins.

  8. Yay for crisp! I think they are my favourite kind of dessert, I just love how juicy and tart the fruits can be with the crunchy sweet streusel on top, heaven!

    I just made blueberry crisp last weekend, and I sorely missed the peaches (somehow blueberries go hand in hand with peaches in my book), will have to make these then 🙂 I LOVE these cute little single serve skillets, will have to get myself a couple. Desserts baked in them would look so much better (and it would be better for Boyfriend and I as well if we only had 1 small skillet than a whole big one as I can never stop with dessert ;-P).

  9. Omg Sally this sounds AMAAAAZING! The brown butter streusel, I swear you’re a genius. By the way, I’ve made more of your recipes than I can count and 9/10 times they come out absolutely perfectly. Now when I want to bake something the first thing I do is check your site to see if you have a recipe for it! If I find it here I don’t even check anywhere else! 
    Anyway, I have 2 questions about this recipe. 1. Do you think I could make it gluten free by using GF oats and some type of GF flour? Any recommendations? 
    2. How far in advance can this be made? Then I would reheat to serve. 
    Thank you!! 

    1. Thank you so much Melissa, I appreciate it!

      1) Yes, gluten free options are suitable here since you don’t really need to maintain a certain “structure” in the baking process. It’s just streusel. So certified GF oats work and a gluten free flour would be OK as well. Easy!
      2) You can make it the day before then heat it back up in the oven before serving. I’d keep it in the fridge overnight.

  10. I only have one question. With it being cast iron, and a sticky dessert, how hard was it clean? Soaking for an hour? Lol I have seen them in the store, and thought they are cool and would be fun for individual stuff, but with 6 members of the family and no dishwasher, I try not add extra dishes.

    1. Great question. I ran super hot water on them for a few minutes, very lightly scrubbed, and used minimal soap. The hot water got it all off no problem. To be honest, it’s much easier to only have 1 cast iron skillet to wash!!

  11. I love your blueberry peach pie recipe so I know I’d love this crisp too! Despite a growing number of recipes calling for it, I’ve never made or tried brown butter myself before. Based on popularity however, it seems like I have to! Butter does so much good for a recipe, I can imagine changing up the butter has to make a serious difference. 

    P.S I have those baby skillets too! They’re so cute, although I don’t use them much. They’re also good for making pancakes… one at a time. 😉

    1. Do you use the 6 inch skillets for pancakes or the teeny 3 inch skillets? I’m picturing a tall stack of silver dollar 3 inch pancakes 🙂

      1. The 3-inch! And yes, they’re so adorable and especially perfect for a brunch party when you want to eat a little bit of everything 🙂

  12. You had me at brown butter!  I made the brown butter pound cake-instant success.  I sent the cake with my husband to work minus one large chunk of cake for myself.  Too dangerous to be left with me at home.  Looking forward to making this dessert for my family.  I know it will be one of our favorites!  Thanks for your delicious recipes.  I appreciate your dedication to creating beautiful food and sharing it with the world.

  13. I’m the worst kind of person in that I don’t like blueberries or peaches. I would be very interested to try this with cranberries and apples, though. Also, Boything adores blueberries and peaches, and I make more for him than anyone else 🙂

    You are always welcome at our pool, especially since I want to see this skillet!

  14. Definitely have to try this! I made your strawberry vanilla one for father’s day weekend but used blueberries and blackberries and I realized it was the first time I used (or attempted to use) my Williams Sonoma pastry cutter… and it was terrible! I had super cold butter and it was cut up into chunks but the butter and flour mixture just kept going up in between the blades of the pastry cutter. Do you have one you recommend?

    1. I use this OXO pastry cutter and I love it. That will happen no matter what with the blades though. Just keep working it. It takes several minutes. I use a knife to release the mixture from the blades as I’m working.

  15. Gotta admit….. I’ve been intending to try using brown butter for awhile now, but haven’t gotten to it yet.  I make a lot of streusel stuff though…. Love topping quick breads with it, thanks to my daughter’s suggestion several years ago!  And now that you’ve explained that it works fine to re-solidify it after browning and use it in that streusel??  I’m on that brown butter boat!  I always learn such cool stuff here.  Thanks and have a super 4th!!

  16. Hahaha! I can only imagine your face when you saw the little 3 inch skillets! I would have kept them too for the cute factor! I actually ordered skillets the other day and can’t wait to use them! What is it about things that are made in skillets that make it that much more appealing?! These blueberry peach crisps look amaze balls and I’ll have to keep that brown butter tip in mind 🙂 Have an awesome weekend!

    1. I’m not sure what it is but I’m all about food in skillets right now. I’m making that skillet cornbread again today!

  17. I made this today, and it was so easy and delicious! The brown butter for the crisp added the perfect finishing touch.

  18. hoping to make this tonight! can i cut the recipe in half for four people, and can i use only blueberries? thanks!!

  19. Just made this tonight and it was absolutely delish! We ate it hot with a big scoop of vanilla ice cream on top. Thank you so much for the wonderful recipe, and I can’t wait to try your other crisp recipes!

  20. Hi, made this super dessert today, my family simply adored it!!! Will be making it many more times in the next one month since Peaches will be available in Mumbai only till then. I used half the quantity of rolled Oats, the other half Swiss muesli, the result was too too awesome. Thanks a lot for the lovely recipe!

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