Brown Butter Blackberry Peach Crisp
Brown butter is the secret ingredient in this flavorful summer peach and blackberry crisp!
Ingredients
Fruit Filling
- 5 cups (850 grams) chopped peaches , peels left on or removed
- 1 cup (120 grams) blackberries
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (7 grams) cornstarch
Crisp Topping
- 6 tablespoons (85 grams) salted butter , plus extra for greasing the dish
- ¾ cup (98 grams) all-purpose flour
- ½ cup (45 grams) old-fashioned rolled oats
- ⅓ cup (70 grams) light or dark brown sugar
- ½ teaspoon ground cinnamon
Equipment
Instructions
- Preheat oven to 350°F. Grease 9x13-inch baking dish with butter or nonstick baking spray.
- 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.
- Add the peaches and blackberries to the baking dish and toss with the sugar and cornstarch.
- In a large bowl, stir together the flour, rolled oats, brown sugar, and ground cinnamon. Add cooled 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. If the crisp topping browns too quickly before the filling is done, cover with plastic wrap.
- Let the crisp sit for about 10 minutes before spooning servings into bowls. Serve as desired, but I highly recommend whipped cream or ice cream. Store any leftovers in the fridge.
Notes
- Fresh summer fruit is recommended, but frozen fruit can be used also. Do not thaw and increase cornstarch to 2 tablespoons.
- Make ahead instructions: Unbaked fruit crisp can be stored in the fridge for up to 24 hours before baking as directed. Baked fruit crisp leftovers will also keep in the fridge for several days. Reheat in a 350° oven for 15-20 minutes, or in the microwave for 30-60 seconds. To freeze, cover with 2 layers of aluminum foil and store in the freezer for up to 1-2 months. To bake from frozen, 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.
Calories: 272kcal, Carbohydrates: 46g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 84mg, Potassium: 193mg, Fiber: 3g, Sugar: 30g, Vitamin A: 615IU, Vitamin C: 8mg, Calcium: 25mg, Iron: 1mg
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