Brown butter is the secret ingredient in this flavorful summer peach and blackberry crisp!
This recipe is sponsored by Go Bold With Butter.
Even when summer fruit is fresh and abundant, I can’t ever seem to buy enough of it. Watermelon becomes a meal on a hot day, juicy peaches are our favorite snack, and fresh berries find their way into everything from bowls of yogurt to green salads.
When I do get a craving to turn on the oven and bake, summer fruit finds it way into those recipes too. How can I resist?
Crisps are one of my favorite things to bake all season long. They’re simple to prepare, and I love the contrast of cooked fruit with a buttery crisp topping. This crisp features fresh peaches and blackberries (both still in season for just a little while longer!) and a special topping made with brown sugar, oats, a touch of cinnamon, and nutty brown butter.
What you need to make this peach blackberry crisp
Here’s what you’ll need for the fruit filling:
- Sliced peaches— you can also use nectarines
- Blackberries— other berries would work too
And this is what you’ll need for the brown butter topping:
- Unsalted butter
- Brown Sugar
- Old-fashioned rolled oats
- Ground cinnamon
What is brown butter?
The brown butter topping is what sets this fruit crisp apart from all others. It’s a simple addition that makes a big impact!
But what exactly is brown butter? It’s simply butter that has been gently cooked on the stove until it is golden brown. It has a nutty aroma and flavor, and can be used in both baking and cooking. Always start with unsalted butter, as the salt in salted butter can become concentrated in the milk solids during cooking, altering the flavor.
How to make brown butter
Brown butter is easy to make, and takes less than 5 minutes!
- Place a saucepan over medium low heat.
- Add cubed unsalted butter to the pan and let it melt (cubing the butter first allows it to melt more evenly).
- Once the butter is melted, it will start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
- Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
- Remove from heat immediately. Do not let it burn.
- You can use the browned butter right away (to make this crisp, for example) or put in the fridge for later use.
Once you’ve made the brown butter, the rest of this crisp comes together in just a few additional minutes. This crisp is the perfect dessert for a summer dinner party or potluck. You can prep it in advance, bake it while everyone’s eating, and then it’s ready just in time for dessert!
I love to serve this brown butter peach blackberry crisp hot from the oven with vanilla ice cream or whipped cream. And if there are any leftovers, I highly recommend enjoying them for breakfast with vanilla yogurt. Yum!
How to store and reheat fruit crisp
Fruit crisp can be made ahead of time to be enjoyed later. Follow these tips for the best results.
To store in the fridge: Unbaked fruit crisp can be stored in the fridge for up to 24 hours before baking as directed. Baked fruit crisp can be stored in the fridge for several days. Place a paper towel on top of the crisp to absorb any condensation and cover tightly with foil or plastic wrap. Reheat in a 350° oven for 15-20 minutes, or in the microwave for 30-60 seconds.
To store in the freezer: Assemble fruit crisp but do not bake. Disposable baking pans are perfect for this! Cover tightly with 2 layers of aluminum foil and store in the freezer for several months. To bake, remove from freezer and cover loosely with foil. Bake at 350° for 20 minutes, then remove foil and bake until topping is browned and fruit is bubbling, another 30-40 minutes.
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Brown Butter Peach Blackberry Crisp
- 5 cups chopped peaches
- 1 cup blackberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 6 tablespoons unsalted butter , plus extra for greasing the dish
- ¾ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup light or dark brown sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 350°F. Grease 9x13-inch baking dish with butter.
- Add the peaches and blackberries to the baking dish and toss with the sugar and cornstarch.
- In a small saucepan, melt butter over medium heat. Continue to cook butter, stirring frequently until it turns golden brown and smells nutty. Watch it carefully so it doesn’t burn. Remove from heat and let cool slightly.
- In a large bowl, stir together the flour, rolled oats, brown sugar, and ground cinnamon. Add browned butter and stir until combined and topping clumps together.
- Scatter crisp topping evenly over fruit.
- Bake for 30-35 minutes until topping is golden brown and fruit is bubbling.
Disclosure: This recipe was created in partnership with Go Bold With Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Go Bold With Butter, you can visit their website here. You can also find them on facebook, instagram, and pinterest.