Brown Butter Peach Blackberry Crisp
Brown butter is the secret ingredient in this flavorful summer peach and blackberry crisp!
Ingredients
Fruit Filling
- 5 cups chopped peaches
- 1 cup blackberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
Crisp Topping
- 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
Instructions
- 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.
Nutrition
Calories: 360kcal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 6mg | Potassium: 340mg | Fiber: 4g | Sugar: 41g | Vitamin A: 820IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg