Brown Butter Peach Berry Crisp

This brown butter peach berry crisp makes a fruit crisp extra special and is the perfect way to enjoy the summertime peaches, blueberries, and raspberries. 

My family loves fruit crisps, and I make them often in the summer, with whatever fruit I have on hand. I made this easy brown butter peach berry crisp recipe after seeing something similar on Sally’s Baking Addiction. The peaches were sweet and ripe, while the berries were a little tart. I think the brown butter streusel makes this delicious fruit crisp recipe even more special. I served ours with vanilla ice cream, but it would also be delicious with whipped cream.

Brown Butter Peach Berry Crisp

Streusel Topping:

• 8 tbsp unsalted butter
• ½ cup flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¾ cup old-fashioned whole rolled oats (or quick oats)

Filling:

• 5 cups chopped fresh peaches, sliced or chopped (about 5 medium peaches)
• 1 cup fresh blueberries
• ½ cup fresh raspberries
• ½ tsp pure vanilla extract
• ¼ cup flour
• ½ cup white sugar
• ⅛ tsp salt

How to Make a Brown Butter Peach Berry Crisp

Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.

After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the small saucepan, and it will have a nutty aroma.

Once browned, immediately remove from the heat and pour it into a shallow bowl.

Place the bowl in the freezer for 15-20 minutes, until it hardens.

Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl.  Place uncovered in the refrigerator until needed.

Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.

Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.

Spread the fruit mixture into the cast-iron skillet.

Finish the streusel by scraping the butter out of the bowl and adding it to the cold streusel topping.

Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.

Bake the peach berry crisp by placing it in the oven for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.

Remove from the oven, place on a wire cooling rack, and allow to cool for a few minutes.

Serve warm, at room temperature, or cold, with ice cream or whipped cream.

Cover leftovers and store in the refrigerator for up to 5 days.

Brown Butter Peach Berry Crisp

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Dessert

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• 10-Inch Cast Iron Skillet

Ingredients

Streusel Topping:

• 8 tbsp unsalted butter
• ½ cup flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¾ cup old-fashioned whole rolled oats or quick oats

Filling:

• 5 cups chopped fresh peaches sliced or chopped (about 5 medium peaches)
• 1 cup fresh blueberries
• ½ cup fresh raspberries
• ½ tsp pure vanilla extract
• ¼ cup flour
• ½ cup white sugar
• ⅛ tsp salt

Instructions

• Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.
• After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the saucepan, and it will have a nutty aroma.
• Once browned, immediately remove from the heat and pour it into a shallow bowl. Place the bowl in the freezer for 15-20 minutes, until it hardens.
• Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl.  Place uncovered in the refrigerator until needed.
• Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.
• Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.
• Spread the fruit mixture into the cast-iron skillet.
• Finish the streusel mixture by scraping the butter out of the bowl and adding it to the cold streusel topping.
• Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.
• Bake the peach berry crisp by placing it in the oven for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
• Remove from the oven, place on a wire cooling rack, and allow to cool for a few minutes.
• Serve warm, at room temperature, or cold, with ice cream or whipped cream.
• Cover leftovers and store in the refrigerator for up to 5 days.

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