Extra Crispy Peach Crisp

This rustic brown butter peach crisp transforms ordinary peaches into something extraordinary with its exceptionally crunchy, nutty topping. The secret lies in the brown butter which adds incredible depth to the classic crisp recipe.

I discovered this recipe during a particularly bountiful peach season when my kitchen counters were overflowing with fragrant fruit. The first time I served it, my dinner guests fell silent for a full minute before erupting in praise. Now it's my signature summer dessert.

Ingredients

• Fresh peaches: Choose fruit that yields slightly to pressure and smells fragrant for the sweetest flavor
• Granulated sugar: Balances any tartness in the peaches and helps create the perfect syrupy filling
• All purpose flour: Stabilizes the juicy peach filling and creates structure in the topping
• Vanilla extract: Adds depth and warmth to the fruit layer
• Unsalted butter: Browning it transforms an ordinary crisp into something magical with its nutty flavor
• Light brown sugar: Adds caramel notes that complement the browned butter perfectly
• Rolled oats: Provides the signature crispy texture that makes this dessert irresistible
• Ground cinnamon: Adds warmth and complexity that enhances the peach flavor
• Salt: Balances sweetness and amplifies all other flavors

Step-by-Step Instructions

Prepare the Oven and Fruit:

Preheat your oven to 375°F ensuring it reaches full temperature before baking. While waiting, gently toss your peeled and sliced peaches with granulated sugar, flour, and vanilla in a large bowl. The sugar will begin drawing out juices while the flour will thicken them during baking.

Brown the Butter:

Melt butter in a small saucepan over medium heat and continue cooking while occasionally stirring. Watch carefully as the butter foams, then turns clear, and finally develops golden brown flecks and a nutty aroma. This process takes about 5 to 7 minutes. Remove from heat immediately to prevent burning.

Create the Topping:

Combine flour, brown sugar, oats, cinnamon, and salt in a mixing bowl. Pour the still warm brown butter over these dry ingredients and use a fork to mix until you have a textured, crumbly mixture. The warm butter will partially melt the sugar creating pockets of extra crispiness.

Assemble and Bake:

Transfer your peach mixture to a 9×13 baking dish, spreading it evenly. Sprinkle the crumb topping generously over the fruit, covering it completely. Bake for 35 to 45 minutes until you see golden brown peaks and bubbling fruit around the edges.

My family's favorite way to enjoy this crisp is still warm from the oven with a scoop of vanilla bean ice cream melting into all the nooks and crannies. The contrast between the hot crisp and cold ice cream creates magic on your palate. I once served this at a summer gathering where a friend declared it better than her grandmother's recipe a compliment I still treasure.

Perfect Peach Selection

Choosing the right peaches makes all the difference in this recipe. Look for fruits that smell noticeably peachy even before ripening fully at home. The best peaches yield slightly to gentle pressure but aren't mushy. For this crisp, slightly firmer peaches actually work better as they hold their shape during baking rather than dissolving completely. If your peaches aren't quite ripe, place them in a paper bag at room temperature for 1-2 days to speed up the process.

Make Ahead Options

This crisp offers excellent flexibility for entertaining. Prepare the fruit filling and store it separately from the topping mixture up to 24 hours ahead. The brown butter topping can be made 3 days in advance and kept refrigerated. When ready to bake, bring the topping to room temperature so it crumbles easily over the fruit. You can also freeze the entire assembled but unbaked crisp for up to 3 months. Bake directly from frozen, adding about 15-20 minutes to the baking time.

Serving Suggestions

While delicious on its own, this peach crisp reaches its full potential with thoughtful accompaniments. Vanilla ice cream is the classic pairing, but consider these alternatives: lightly sweetened whipped cream with a touch of bourbon, mascarpone cream with honey drizzle, or coconut whipped cream for a dairy-free option. For breakfast, serve leftovers with Greek yogurt and a drizzle of maple syrup. The crisp also pairs beautifully with late harvest dessert wines or a cup of strong coffee.

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Recipe FAQs

→ How do I know when the butter is properly browned?

The butter is properly browned when it turns a golden amber color and develops a nutty, fragrant aroma. Watch it carefully as it can quickly go from browned to burned. You'll notice brown specks (milk solids) forming at the bottom of the pan - this is normal and adds flavor.

→ Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches. Thaw them completely and drain excess liquid before using. Fresh, ripe peaches will provide the best flavor and texture, but frozen work well when fresh aren't in season.

→ What's the easiest way to peel peaches?

The easiest way to peel peaches is to blanch them. Score an X on the bottom of each peach, place in boiling water for 30 seconds, then immediately transfer to ice water. The skins should slip off easily. For very ripe peaches, you might be able to peel them with just a paring knife.

→ Can I make this dessert ahead of time?

Yes, you can assemble it up to a day ahead and refrigerate unbaked. You can also bake it earlier in the day and reheat before serving. The topping may lose some crispness when stored, but it will still be delicious.

→ What can I substitute for oats to make this gluten-free?

For a gluten-free version, use certified gluten-free oats and replace the all-purpose flour with a gluten-free flour blend. You can also experiment with almond flour or other nut flours in the topping for added texture and flavor.

→ Can I use other fruits instead of peaches?

Absolutely! This crisp works beautifully with other stone fruits like nectarines, plums, or apricots. Berries, apples, or pears are also excellent alternatives depending on the season. Adjust the sugar level based on the sweetness of your fruit.