Peach and Blueberry Crisp That Tastes Like Late Summer in the South (It's the Brown Butter)
Juicy, jammy summer fruit under a crunchy, buttery oat topping — ready in under an hour. The brown butter makes it unforgettable.
Equipment
- 8x8 or 9x9 Baking Dish
- Skillet for browning butter
- Large Mixing Bowls
- Sharp Knife and Cutting Board
- Measuring Cups and Spoons
- Fork (or your hands) for mixing topping
Ingredients
Fruit Filling
- 4 cups peaches, sliced (about 4-5 medium)
- 2 cups fresh blueberries (or frozen, not thawed)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice (from about half a lemon)
Topping
- 6 tbsp unsalted butter
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour (heaping is fine)
- 1/2 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (freshly grated if possible)
- Pinch of salt
Instructions
- Preheat your oven to 375°F. Butter an 8x8 or 9x9 baking dish (or a 9-inch pie dish).
- Brown the butter: In a light-colored skillet over medium heat, melt the butter. Swirl occasionally as it foams and sputters. After 3-4 minutes, when the foam settles and you see amber specks at the bottom, and it smells like toasted hazelnuts, pour it into a bowl to cool slightly (about 5 minutes).
- Prep the fruit: Slice the peaches into 1/2-inch wedges (no need to peel). In a large bowl, toss the peaches, blueberries, granulated sugar, cornstarch, and lemon juice until the juices look glossy.
- Make the topping: In a separate bowl, whisk the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Pour in the cooled brown butter and stir with a fork or your hands until clumps form. Squeeze a handful – it should hold together. If too dry, add a tablespoon of melted butter.
- Assemble: Pour the fruit into the prepared dish and spread evenly. Sprinkle the topping over the fruit in an even layer – don't press it down. Place the dish on a baking sheet to catch drips.
- Bake: Bake for 35-40 minutes, until the fruit is bubbling at the edges and the topping is deep golden brown. The juices should be thick and syrupy.
- Rest: Let the crisp rest for at least 15 minutes before serving. This allows the filling to set. Serve warm, with vanilla ice cream if desired.
Notes
Don't peel the peaches – the skins soften during baking and add a rosy color. For make-ahead: assemble unbaked, cover, and refrigerate up to 2 days; bake straight from fridge, adding 5-10 minutes. Baked crisp freezes well for up to 3 months – thaw in fridge and reheat at 350°F to re-crisp the topping. If using frozen fruit, do not thaw; add 5 minutes to bake time.