Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
