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Crispy Brown Butter Peach Crisp Recipe with Easy Crunchy Oat Streusel

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A comforting and special peach crisp featuring a nutty brown butter oat streusel topping that stays perfectly crisp and juicy. Perfect for summer and quick to prepare.

Ingredients

Scale
  • 5–6 medium fresh peaches (about 2 pounds or 900 grams), peeled, pitted, and sliced
  • ⅓ cup (65 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar, packed
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (2 grams) ground cinnamon
  • Pinch of salt
  • 6 tablespoons (85 grams) unsalted butter, browned and cooled slightly
  • 1 cup (90 grams) old-fashioned rolled oats
  • ⅓ cup (65 grams) light brown sugar, packed
  • ⅓ cup (43 grams) all-purpose flour
  • ½ cup (60 grams) chopped pecans or walnuts (optional)
  • 1 teaspoon (5 ml) vanilla extract

Instructions

  1. Brown the butter: Place 6 tablespoons (85 grams) of unsalted butter in a medium skillet over medium heat. Stir often with a wooden spoon. After 4-5 minutes, the butter will foam and turn golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Prepare the peach filling: In a mixing bowl, combine peeled and sliced peaches, ⅓ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, and a pinch of salt. Toss gently until peaches are evenly coated.
  3. Make the oat streusel: In a separate bowl, mix rolled oats, ⅓ cup light brown sugar, ⅓ cup all-purpose flour, and chopped nuts if using. Pour in the cooled browned butter and vanilla extract. Stir until crumbly and clumps form.
  4. Assemble the crisp: Pour the peach mixture into a 9-inch (23 cm) baking dish, spreading evenly. Sprinkle the oat streusel evenly over the top.
  5. Bake: Preheat oven to 350°F (175°C). Bake for 35-40 minutes until topping is golden brown and peach juices bubble around edges.
  6. Cool: Let the crisp cool on a rack for at least 15 minutes before serving to thicken juices and keep topping crisp.

Notes

Use medium heat and stir frequently when browning butter to avoid burning. Score an ‘X’ on peach bottoms and blanch in boiling water for 30 seconds then ice water to peel easily. For extra crunch, broil the crisp for 1-2 minutes at the end, watching closely. Let the crisp rest before serving to thicken juices. For gluten-free, use almond or oat flour and certified gluten-free oats. For dairy-free, substitute browned butter with browned coconut oil.

Nutrition

Keywords: peach crisp, brown butter, oat streusel, summer dessert, easy peach dessert, crunchy topping, fruit crisp

Find it online: https://merrymorsel.com/crispy-brown-butter-peach-crisp-recipe-with-easy-crunchy-oat-streusel/