Brown Butter Blueberry Peach Crisp Recipe

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Ryan Published: January 12, 2021 Modified: June 1, 2021

How To Make Brown Butter Blueberry Peach Crisp

Browned butter unleashes the different dimensions of this peach crisp and blueberry treat. Add texture by creating a streusel base and mix it with oats.

Preparation: 1 hour
Cooking: 45 minutes
Total: 1 hour 45 minutes



For Streusel:

  • ½cupunsalted butter
  • ½cupall-purpose flour,spoon & leveled
  • ½cupbrown sugar
  • 1tspground cinnamon
  • ¾cupold-fashioned rolled oats

For Filling:

  • 5cupspeaches,sliced or chopped
  • 1cupblueberries
  • ¼cupall-purpose flour,spoon & leveled
  • ¼cupgranulated sugar
  • ¼tspsalt
  • ½tsppure vanilla extract


  1. Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam.

  2. Keep stirring occasionally. After 5 to 8 minutes, the butter will begin browning– lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.

  3. Once browned, remove from heat immediately and pour into a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid.

  4. As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.

  5. Preheat oven to 350 degrees F. Lightly grease a 10-inch baking dish.

  6. Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.

  7. Scrape butter out of the pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces.

  8. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.

  9. Bake for 40 to 45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.

  10. Remove from the oven, place on a wire rack, and allow to cool slightly before serving.

  11. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.


  • Calories: 280.47kcal
  • Fat: 12.44g
  • Saturated Fat: 7.41g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.22g
  • Polyunsaturated Fat: 0.76g
  • Carbohydrates: 41.36g
  • Fiber: 3.08g
  • Sugar: 25.13g
  • Protein: 3.40g
  • Cholesterol: 30.50mg
  • Sodium: 77.53mg
  • Calcium: 26.49mg
  • Potassium: 253.90mg
  • Iron: 1.28mg
  • Vitamin A: 113.05µg
  • Vitamin C: 8.16mg
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