Brown Butter Peach Berry Crisp
Servings 8
Equipment
- Small Saucepan
- 10-Inch Cast Iron Skillet
Ingredients
Streusel Topping:
- 8 tbsp unsalted butter
- ½ cup flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¾ cup old-fashioned whole rolled oats or quick oats
Filling:
- 5 cups chopped fresh peaches sliced or chopped (about 5 medium peaches)
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- ½ tsp pure vanilla extract
- ¼ cup flour
- ½ cup white sugar
- ⅛ tsp salt
Instructions
- Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.
- After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the saucepan, and it will have a nutty aroma.
- Once browned, immediately remove from the heat and pour it into a shallow bowl. Place the bowl in the freezer for 15-20 minutes, until it hardens.
- Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl. Place uncovered in the refrigerator until needed.
- Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.
- Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.
- Spread the fruit mixture into the cast-iron skillet.
- Finish the streusel mixture by scraping the butter out of the bowl and adding it to the cold streusel topping.
- Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.
- Bake the peach berry crisp by placing it in the oven 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 wire cooling rack, and allow to cool for a few minutes.
- Serve warm, at room temperature, or cold, with ice cream or whipped cream.
- Cover leftovers and store in the refrigerator for up to 5 days.