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Brown Butter Peach Crisp

Brown butter peach crisp with a golden oat crumble and juicy cinnamon peaches baked until bubbling. A simple crumble topping gets nutty from browned butter, then bakes up crunchy around warm fruit.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches
  • 0.33 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Brown Butter Crisp Topping
  • 0.5 cup unsalted butter
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup chopped pecans optional
Optional Serving
  • 1 vanilla ice cream optional
  • 1 fresh peach slices optional
  • 1 caramel sauce optional

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 350°F (175°C). Keep it at temperature before baking so the topping browns evenly.
  2. Grease a 9×13-inch baking dish. Apply a thin, even coating so the crisp releases cleanly.
  3. Combine the peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, nutmeg, and salt in a large bowl. Stir until every slice is coated and the cornstarch looks evenly distributed.
  4. Transfer the peach mixture to the prepared baking dish. Spread it into an even layer so it bakes uniformly.
Brown butter topping
  1. Melt the butter over medium heat until it turns golden brown and smells nutty. Watch closely so the milk solids don’t burn and stay between golden and amber.
  2. Remove the browned butter from the heat and let it cool slightly. Wait just until it’s warm, not piping hot, so it blends into the crumb without melting flour clumps.
  3. Combine the oats, flour, brown sugar, ground cinnamon, salt, and chopped pecans in a bowl. Mix until the dry ingredients are evenly colored.
  4. Pour the brown butter into the dry ingredients and mix until crumbly. The mixture should look like sandy clumps that will bake into a crisp top.
  5. Sprinkle the topping evenly over the peaches. Cover the fruit fully for a crunchy, golden surface.
Bake and serve
  1. Bake for 40–45 minutes until golden brown and bubbling. You should see fruit juices bubbling around the edges and the top set firmly.
  2. Let the crisp cool for 10 minutes before serving. This short rest helps the juices thicken slightly for cleaner scoops.
  3. Serve warm with vanilla ice cream if desired. Add peach slices and caramel sauce on top if using.

Notes

For best texture, use ripe peaches and spread the fruit evenly in the baking dish so bubbling happens across the whole surface. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions at 350°F (175°C) until warmed through. Freezing is not recommended because the peaches can soften too much after thawing. For a lighter option, replace half the brown sugar in the filling with an equal amount of coconut sugar or a sugar substitute measured for baking.