This crisp brings together the best of summer flavors in a dessert that’s both comforting and easy to make. The brown butter adds a gourmet twist, giving the topping a rich, toasty flavor that complements the sweetness of the fruit. It’s the perfect dessert for gatherings, weeknight treats, or simply enjoying a cozy moment at home. Whether you’re a fruit lover or a crisp enthusiast, this recipe is sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh peaches, sliced
Fresh blueberries
Brown sugar
Granulated sugar
Lemon juice
Cornstarch
All-purpose flour
Old-fashioned oats
Chopped pecans or walnuts (optional)
Ground cinnamon
Salt
Unsalted butter (to be browned)
Vanilla extract
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, combine sliced peaches, blueberries, lemon juice, cornstarch, and a mix of granulated and brown sugar. Toss until the fruit is well-coated.
Spread the fruit mixture evenly into a greased baking dish.
To make the topping, start by browning the butter: melt it in a saucepan over medium heat, stirring frequently until it turns golden and smells nutty. Remove from heat.
In a separate bowl, mix flour, oats, brown sugar, chopped nuts (if using), cinnamon, and salt.
Pour the browned butter and vanilla extract into the dry topping ingredients and stir until crumbly.
Sprinkle the topping evenly over the fruit mixture.
Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling.
Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
Use frozen peaches or blueberries if fresh aren’t in season—no need to thaw.
Try adding raspberries or blackberries for a mixed berry version.
Swap out the pecans for almonds or leave out the nuts entirely for a nut-free version.
Add a splash of bourbon or amaretto to the fruit filling for an extra layer of flavor.
Make it gluten-free by using a gluten-free flour blend and certified gluten-free oats.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30–60 seconds, or warm in a 350°F oven for 10–15 minutes until heated through and the topping re-crisps. You can also freeze the crisp (baked or unbaked) for up to 2 months. If frozen unbaked, bake straight from frozen, adding an extra 10–15 minutes to the baking time.
FAQs
What is brown butter, and why use it in a crisp?
Brown butter is regular butter cooked until the milk solids turn golden brown, giving it a rich, nutty flavor. It adds depth and enhances the taste of the crisp topping.
Can I use canned peaches?
Yes, but make sure they are drained well and not packed in syrup. Fresh or frozen peaches are preferred for the best texture and flavor.
Is it necessary to peel the peaches?
Peeling is optional. The skins soften while baking, but if you prefer a smoother texture, feel free to peel them.
Can I make this crisp ahead of time?
Absolutely. Assemble the fruit and topping separately, then store in the fridge for up to 24 hours. Combine and bake just before serving.
How do I know when the crisp is done?
The fruit should be bubbling, and the topping should be golden brown. This usually takes around 40–45 minutes.
What kind of oats should I use?
Old-fashioned rolled oats are best. Avoid quick oats or steel-cut oats, as they won’t provide the right texture.
Can I make this dairy-free?
Yes, substitute the butter with a plant-based butter alternative that browns well, or use coconut oil for a different flavor profile.
Will this work with other fruits?
Yes! Try apples, cherries, or a mix of stone fruits like nectarines and plums.
How do I keep the topping crispy?
Bake until golden brown and bubbly. Let it cool slightly before covering or refrigerating to prevent sogginess from trapped steam.
Can I double the recipe?
Yes, just use a larger baking dish and increase the baking time slightly to ensure even cooking.
Conclusion
Brown Butter Blueberry Peach Crisp is a delightful twist on a classic summer dessert, offering a warm, comforting treat with vibrant fruit flavor and a perfectly crisp topping. It’s simple enough for a weeknight and impressive enough for guests. Make it once, and you’ll be coming back to this recipe all season long.
This Brown Butter Blueberry Peach Crisp is a warm, comforting summer dessert made with sweet peaches and juicy blueberries, topped with a rich, nutty brown butter oat crumble. Serve it with a scoop of vanilla ice cream for a delicious seasonal treat.
Ingredients
6 cups fresh peaches, sliced
2 cups fresh blueberries
1/3 cup brown sugar (for filling)
1/4 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 cup brown sugar (for topping)
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a baking dish.
In a large bowl, combine sliced peaches, blueberries, lemon juice, cornstarch, brown sugar, and granulated sugar. Toss until well coated.
Spread the fruit mixture evenly into the prepared baking dish.
In a saucepan over medium heat, melt the butter and cook until golden brown and nutty in aroma. Remove from heat.
In another bowl, mix flour, oats, brown sugar, nuts (if using), cinnamon, and salt.
Stir the browned butter and vanilla extract into the dry topping ingredients until crumbly.
Sprinkle the topping evenly over the fruit mixture.
Bake for 40–45 minutes, or until topping is golden and fruit is bubbling.
Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
You can use frozen fruit instead of fresh—no need to thaw.Make it gluten-free with GF flour and certified GF oats.Swap out nuts or omit them entirely for a nut-free version.Add a splash of bourbon or amaretto to the fruit for extra flavor.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
