Brown Butter Peach Crisp with Oat Topping

• 6 ripe peaches, sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss peaches with granulated sugar and lemon juice in a bowl.
3. 3 Transfer peach mixture to a baking dish.
4. 4 In a saucepan, melt butter over medium heat until it turns golden brown.
5. 5 Mix oats, flour, brown sugar, cinnamon, and salt in a bowl.
6. 6 Pour brown butter over oat mixture and stir until combined.
7. 7 Sprinkle oat topping evenly over peaches.
8. 8 Bake for 35 minutes, or until topping is golden brown.
9. 9 Let cool slightly before serving.

Equipment

• 9x9 inch baking dish
• Mixing bowls
• Saucepan

Variations

• Add a handful of chopped almonds to the oat topping.
• Incorporate a splash of bourbon into the peach filling.

Substitutions

• If no brown butter, use melted butter and add 1/2 tsp of maple extract for similar flavor.

Pairings

• Perfect with a cup of black coffee.
• Great alongside a cheese platter.

Nutrition

Tips

• Use any ripe stone fruit in place of peaches.
• For gluten-free, swap all-purpose flour with almond flour.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a dollop of whipped cream.

FAQ