Desserts, Sweet Snacks

Brown Butter Blueberry Peach Crisp

I highly recommend eating cobbler for lunch. Or crisp. Or crumble. Or whatever you want to call a crustless fruit pie with a oatmeal topping. Even more so, I advocate eating this very specific Brown Butter Blueberry Peach Crisp for lunch. Warm. Right out of the oven. With Ice cream. Trust me, your afternoon will be exponentially better if you eat this for lunch. Trust me. đŸ™‚

PS: This is my entire platform … Pie for Lunch!

for the topping
1/2 cup unsalted butter
1/2 cup flour
1 teaspoon ground cinnamon
3/4 cup old-fashioned rolled oats

for the filling
5 cups sliced or chopped peaches (about 4 medium peaches)
1 cup blueberries
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Brown the butter: Slice the butter into pieces and place in a non-stick skillet. 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 plastic bowl or Tupperware. Cover tightly, place in the refrigerator or freezer, and chill until solid. (This can be done up to a day ahead).

As the butter chills, whisk the flour, cinnamon and rolled oats together in a medium bowl. Set aside.

Preheat oven to 350F. Lightly grease a 9 or 10-inch baking dish (circle, square, a skillet, or any similar size pan; note that you can also use 2 or 4 small baking dishes or skillets, as I have done in the photo).

Mix together the peaches, blueberries, flour, sugar, salt and vanilla extract together in a large bowl, then spread into your baking dish.

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



Print/PDF Version

Previous Post Next Post

You Might Also Like