Description
Take fruit crisp to the next level by browning the butter and combining two of summer’s best fruits. You’ll appreciate how easily this crisp comes together—you don’t even have to peel the peaches. Don’t skip browning the butter—it adds unparalleled flavor!
Ingredients
Streusel Topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (64g) old-fashioned whole rolled oats (or quick oats)
Filling
- 5 cups sliced or chopped fresh peaches (about 750–800g, or 4 medium peaches)
- 1 cup (140g) fresh blueberries
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Brown the butter: Slice the butter into pieces and place in a light-colored skillet or saucepan. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a shallow bowl. Cover tightly, place in the refrigerator or freezer, and chill until solid, about 45 to 60 minutes.
- As the butter chills, whisk the remaining streusel topping ingredients together in a medium bowl. Place uncovered in the refrigerator until you need it.
- Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–3-quart baking dish. Set aside.
- Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
- Remove the streusel topping mixture and solidified butter from the refrigerator. Scrape butter out of the bowl and add to the streusel. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Sprinkle evenly over filling.
- Bake 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 cooling rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare the crisp through step 5 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 6.
- Special Tools (affiliate links): Light Colored Skillet | Whisk | 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack
- Baking Pan: Any baking pan that holds about 2–3 quarts is best. You could also divide the filling and oat topping up into individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and peach filling bubbles up around the sides.
- Peaches: You can peel the skins off the peaches, if desired.
- Avoid Frozen Fruits: I don’t recommend using frozen fruits in this crisp because even if you do not thaw the fruits first, the brown butter topping is going to be mushy. It’s already a softer topping as it is. So, it’s best to use fresh fruit in this particular crisp.