Brown Butter Peach Crisp Recipe — Warm Summer Dessert

This brown butter peach crisp combines spiced, juicy peaches with a crunchy oat topping made richer by brown butter. It’s an uncomplicated, comforting dessert you can pull together in under an hour. Serve warm with vanilla ice cream for a classic summer treat.

brown butter peach crisp on a plate with vanilla ice cream.

The nutty, caramel notes from the brown butter elevate the oat streusel, while the peaches become tender and slightly jammy when baked. This crisp highlights ripe peaches and comes together with pantry-friendly ingredients. It’s equally good for weeknight dessert or a weekend gathering.

Why You Will Love This Recipe

Brown Butter: Adds a deep, nutty richness that transforms the topping.
Peaches: Fresh peaches bake into tender, sweet pockets of flavor beneath the crisp.
Comfort: Warm, fragrant and nostalgic—perfect with a scoop of ice cream.

a large spoon dished into the whole brown butter peach crisp.

Ingredient Notes

Full ingredient measurements and the complete method are provided in the recipe card below.

Butter: Brown the butter for the topping, then allow it to cool slightly before combining.
Oats: Old-fashioned oats give the best texture, though quick oats can be used in a pinch.
Peaches: Fresh, ripe peaches are ideal when in season for the best flavor and texture.
Cornstarch: Thickens the filling so the crisp isn’t watery. You can substitute all-purpose flour if needed.

All of the ingredients needed to make brown butter peach crisp.

Step by Step Instructions

Step 1: Brown 1/2 cup (one stick) of salted butter in a medium saucepan over medium heat. Stir continuously as the butter foams and then begins to turn a golden brown with a nutty aroma. Remove from heat once browned, pour into a bowl, add 1 tablespoon more butter and stir until melted. Let cool slightly.

Step 2: In a large bowl, whisk together brown sugar, cinnamon, salt, flour and oats. Stir in the cooled brown butter until the mixture is evenly moistened to form the streusel topping. Set aside.

Step 3: Peel and slice 5–6 medium peaches and place them in a large mixing bowl.

Step 4: Combine granulated sugar, cornstarch, cinnamon, a pinch of salt and vanilla, then toss with the peaches so they are evenly coated.

everything in the baking dish before baking.

Step 5: Transfer the peach mixture to a greased 8–9 inch baking dish, then evenly sprinkle the streusel topping over the fruit.

Step 6: Bake at 350°F (175°C) for 40–50 minutes, until the topping is golden and the filling bubbles at the edges. Let the crisp rest for a few minutes before serving.

Expert Baking Tips

If you prefer not to brown the butter, substitute 1/2 cup melted butter for the topping.
Frozen or canned peaches work when fresh aren’t available—thaw and drain frozen fruit, and drain canned peaches well (choose those packed in juice, not syrup).
Try swapping in berries or mixing blueberries or blackberries with the peaches for a flavor variation.

FAQ

Can this be made gluten free?

Yes. Use a 1:1 gluten-free flour in place of the all-purpose flour and make sure the oats are certified gluten free.

Do I have to peel my peaches?

No. Leaving the skin on is fine if you prefer; peeling is optional.

How can I be sure my filling won’t be too runny?

Use the specified cornstarch or a flour substitute as the thickening agent so excess fruit juices set up while baking.

the whole brown butter peach crisp topped with vanilla ice cream.

Storing & Freezing

Store any leftovers tightly wrapped or in an airtight container in the refrigerator for 3–4 days.

To freeze, place the cooled crisp in an airtight container or wrap securely and store for up to 3 months. Thaw to room temperature before reheating.

Reheat in a 350°F oven for 10–15 minutes to crisp the topping, or warm individual portions in the microwave for 20–30 seconds for a quick serving.

Other Popular Recipes to Try

Blueberry Peach Muffins
Chocolate Chip Potato Chip Cookies
Strawberry Doodle Cookies
Chocolate Peanut Butter Cup Cookies

For more treats, follow on Instagram and tag the maker if you try this recipe.

Brown Butter Peach Crisp

Brooke Homec

This brown butter peach crisp is filled with spiced peaches and topped with a flavorful brown butter and oat topping. It’s an easy, comforting dessert that can be made in less than an hour without any fuss.

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Ingredients

For the Topping:

½ cup (124 g) salted butter + 1 extra tablespoon
¾ cup (165 g) brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1 cup (125 g) all-purpose flour
1 cup (82 g) old-fashioned oats

For the Filling:

5–6 medium peaches, peeled and cut
¼ cup (50 g) granulated sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla
Pinch of salt

Instructions

Start by browning ½ cup of salted butter. Melt one stick in a saucepan and cook over medium heat until the butter foams and turns golden brown with a nutty aroma. Pour into a bowl, add 1 tablespoon butter and stir until melted. Allow to cool.
Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate or an 8–9 inch square baking dish.
In a large bowl, whisk together brown sugar, cinnamon, salt, flour and oats. Add the cooled brown butter and combine to form the streusel.
Peel and cut peaches, then place them in a large bowl.
Mix granulated sugar, cornstarch, cinnamon, salt and vanilla, and toss with the peaches.
Pour the peaches into the prepared baking dish and sprinkle the streusel on top.
Bake 40–50 minutes until the topping is golden and the filling bubbles at the edges. Allow to cool slightly before serving.

Notes

If fresh peaches aren’t available, frozen or canned peaches can be used—thaw and drain frozen peaches and drain canned peaches (preferably packed in juice). Pat them dry on paper towels to remove excess moisture.

If you prefer not to brown the butter, use ½ cup melted butter instead.

Nutrition

Calories: 280 kcalCarbohydrates: 41 gProtein: 3 gFat: 12 g

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