blueberry peach crisp

<em>Take fruit crisp to the next level by browning the butter and using a brown sugar cinnamon streusel.</em>

Brown Butter Blueberry Peach Crisp

(115 grams; 1 stick) unsalted butter

(62 grams) all-purpose flour (spoon & leveled)

(100 grams) brown sugar

cinnamon

3/4 cup (75 grams) old-fashioned rolled oats (or quick oats)

peaches

(100 grams) blueberries*

(30 grams) all-purpose flour (spoon & leveled)

1/4 cup (50 grams) granulated sugar

salt

vanilla extract

Brown the butter

Slice the butter into pieces and place in a light-colored skillet. (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&#8211; you&#8217;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 tupperware or a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.

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

Preheat oven to 350°F (177°C). Lightly grease a 9-10 inch baking dish (circle, square, a skillet, or any similar size pan*).

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

Scrape butter out of the tupperware or pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.

Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Hint" white sugar with a little molasses makes brown sugar

Peaches are so darn good right now! Happened upon this recipe today and am thrilled with the outcome! Dessert on a Monday is the start of a good week. 
This was\is so delicious!! 
Browning the butter is such a great tip. And the topping was perfectly crispy and tasty. 
Already sent some to a neighbour to share in the yummy goodness. 
Will definitely be making this again.
Thanks!!!

Just made this as had surplus of berries and extra peaches and love your baking. It tastes amazing but my topping is mushy and butter was super cold and topping looked good going on..... so not sure why. Only had 4.5 cups peaches so topped up with fresh strawberries. Would that do it?

This turned out great!!! I substituted coconut sugar for granulated sugar and added some blackberries since I didn't have enough blueberries.

I've made this before, and it was divine! I'm wondering if I can prep everything beforehand and keep it in the fridge for a few hours until baking - even if I'm using frozen fruit. Thoughts?

This is my go-to recipe for a dessert. It's perfect in the summertime with fresh peaches and the browned butter is life changing! I've recommended and given this recipe to so many friends!! Seriously, I LOVE it

Ok this sounds AMAZING! And you can guarantee I’ll be trying this ASAP. In fact, I’m just pulling out some blueberry tarts now, and my peaches are begging to be dessertified! Thanks for the recipe, I’m so excited to taste it ;)

My goodness this was good! I made mine with all peaches and enjoyed it warm out of the oven with a scoop of vanilla ice cream. I will definitely make this one again

Thank you for helping me become a baker. This was delicious and next level with the browned butter.

So incredibly easy and delicious. I highly recommend not skipping the browning of the butter, it adds a wonderful flavour.

I subbed cherries for the blueberries since it’s what I had and it worked great, so I’ll definitely keep making this recipe with whatever fruits I have on hand. Thank you Sally!

So we were given a bag of peaches by a friend and oh boy, I said “Let’s make peach crisp!” Then I went looking for a recipe and finally found one. The recipe called for stuff we don’t keep in our pantry. No problem we’ll buy it. We did. Only to find the peaches had gong bad. Shucks. No problem we’ll buy peaches! We did. Only to find out we hadn’t purchased everything for the recipe. Sooooo. I found this recipe and WOW. We had everything needed in our pantry. Oh boy! Went to work browning butter (absolutely worth the minor effort) put it all together and baked it. Oh boy! Wonderful results. Can’t say enough about this dessert. Five stars!!!

Amazing! The brown butter really takes it up a notch. And so easy! This is now my favorite picnic dessert. I've baked in all different size dishes, and serve with stabilized whipped cream!

I have made this recipe twice once with the browned butter and once without as I was pressed for time.  Both versions were delicious.  I put them in individual bowls as I make them primarily for my husband and then I don't wind up with a large pan with only a small amount of crisp taking up space in my refrigerator.

Ripe peaches and fresh blueberries bake into a jammy filling under a thick brown sugar oat topping. The cornstarch sets the juices, so the filling is never runny.

Peach Blueberry Crisp with Oat Topping

blueberries

sugar

cornstarch

lemon juice

tsp vanilla extract

tsp kosher salt

all-purpose flour

oats

brown sugar

unsalted butter (melted and cooled slightly (see note))

pecans (optional)

Heat the oven to 350°F (175°C). Butter a 9 x 13-inch baking dish or line it with parchment paper.

In a large bowl, combine the peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until the fruit is evenly coated.

Transfer the fruit to the prepared baking dish, scraping in all the juices.

Prepare fruit filling

In another bowl, stir together the flour, oats, brown sugar, cinnamon, and salt.

Add the melted butter. Stir with a fork until large, shaggy clumps form. Fold in the nuts if using.

Make the crisp topping

Sprinkle the topping evenly over the fruit without pressing it down. Leave some larger clumps for extra crunch.

Bake for 40 to 50 minutes, until the topping is deep golden and the fruit is bubbling vigorously around the edges and through the center. The filling should reach a full bubble or it won't thicken properly. If the topping browns before the fruit bubbles, loosely tent the dish with foil (around the 30 minute mark usually!).

Cool for at least 20 minutes before serving. The filling will continue to set as it cools.

Assemble

I made the Peach Blueberry crisp tonight and it was absolutely delicious. I will make this recipe on repeat for sure!

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