Indulge in the delightful combination of blueberries and peaches with this brown butter crisp. The nutty aroma of browned butter perfectly complements the sweetness of the fruit, creating a dessert that's both comforting and sophisticated. Perfect for summer gatherings or a cozy night in, this crisp is sure to become a favorite.
While most of the ingredients in this recipe are common pantry staples, you might need to pick up fresh blueberries and peaches. Additionally, browned butter is simply regular unsalted butter that has been cooked until it turns golden brown and develops a nutty flavor. Make sure to grab some old-fashioned oats if you don't already have them on hand.
Ingredients For Brown Butter Blueberry Peach Crisp
Blueberries: Fresh, juicy berries that add a burst of flavor and color.
Peaches: Sweet, ripe slices that complement the tartness of the blueberries.
Granulated sugar: Adds sweetness to the fruit mixture.
Lemon juice: Provides a touch of acidity to balance the sweetness.
Cornstarch: Helps thicken the fruit filling.
Browned unsalted butter: Adds a rich, nutty flavor to the topping.
All-purpose flour: Forms the base of the crisp topping.
Old-fashioned oats: Adds texture and heartiness to the topping.
Brown sugar: Sweetens the topping and adds a hint of molasses flavor.
Ground cinnamon: Adds warmth and spice to the topping.
Salt: Enhances the flavors of the other ingredients.
Technique Tip for This Recipe
When browning the butter, keep a close eye on it as it can go from perfectly nutty to burnt very quickly. Stir constantly and watch for the color to change to a golden brown and for a nutty aroma to develop. This will enhance the flavor of your crisp topping, giving it a rich, caramel-like depth.
Suggested Side Dishes
Alternative Ingredients
blueberries - Substitute with blackberries: Blackberries provide a similar tartness and juiciness, making them an excellent alternative.
peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, and they don't require peeling.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness to the dish.
cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly and is a good alternative for those avoiding corn products.
browned unsalted butter - Substitute with ghee: Ghee has a nutty flavor similar to browned butter and is lactose-free.
all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may slightly change the texture.
old-fashioned oats - Substitute with quick oats: Quick oats can be used in place of old-fashioned oats, though the texture will be slightly less chewy.
packed brown sugar - Substitute with maple syrup: Maple syrup provides a similar sweetness and a rich flavor, though it will make the mixture slightly wetter.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices, adding a more complex flavor.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
Other Alternative Recipes Similar to This Crisp
How to Store or Freeze This Crisp
Allow the crisp to cool completely at room temperature. This ensures that the fruit filling sets properly and the topping remains crisp.
For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap. You can also transfer the crisp to an airtight container. Store it in the refrigerator for up to 3 days.
To reheat, preheat your oven to 350°F (175°C). Place the crisp in an oven-safe dish and cover it with foil to prevent the topping from burning. Warm it for about 15-20 minutes, or until heated through.
For freezing, first, ensure the crisp is completely cooled. Transfer it to a freezer-safe container or wrap the entire baking dish tightly with plastic wrap and then with aluminum foil. Label with the date and freeze for up to 3 months.
When ready to enjoy, thaw the crisp in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the fruit is bubbly and the topping is crisp.
If you prefer individual servings, portion the crisp into smaller containers before freezing. This allows for easy reheating and serving without defrosting the entire dish.
For an extra touch, serve the reheated crisp with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm dessert with the cold topping is simply delightful.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the leftover brown butter blueberry peach crisp to an oven-safe dish if it’s not already in one.
- Cover the dish with aluminum foil to prevent the crisp topping from burning.
- Heat in the oven for about 15-20 minutes, or until the fruit filling is bubbly and the topping is warmed through.
- Remove the foil for the last 5 minutes to re-crisp the topping.
- Let it cool slightly before serving.
Microwave Method:
- Place a portion of the crisp in a microwave-safe dish.
- Cover the dish loosely with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating.
- Once heated through, let it sit for a minute before serving to allow the fruit to settle.
Stovetop Method:
- Place a skillet over medium-low heat.
- Add the leftover crisp to the skillet, spreading it out evenly.
- Cover the skillet with a lid to help heat the fruit filling thoroughly.
- Heat for about 5-10 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Remove the lid for the last few minutes to re-crisp the topping.
- Serve warm.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover crisp in an air fryer-safe dish.
- Cover the dish with aluminum foil to prevent the topping from burning.
- Heat for about 5-7 minutes, checking halfway through.
- Remove the foil for the last 2 minutes to re-crisp the topping.
- Let it cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the crisp in a toaster oven-safe dish.
- Cover with aluminum foil to prevent the topping from burning.
- Heat for about 10-15 minutes, or until the fruit filling is bubbly and the topping is warmed through.
- Remove the foil for the last 5 minutes to re-crisp the topping.
- Let it cool slightly before serving.
Best Tools for This Recipe
Oven: Used to bake the crisp at a consistent temperature of 350°F (175°C).
Mixing bowl: Needed to combine the blueberries, peaches, granulated sugar, lemon juice, and cornstarch.
Baking dish: The vessel where the fruit mixture and topping will be baked.
Saucepan: Used to melt and brown the butter over medium heat.
Spatula: Handy for stirring the fruit mixture and the topping mixture.
Measuring cups: Essential for accurately measuring the blueberries, peaches, granulated sugar, flour, and oats.
Measuring spoons: Necessary for measuring the lemon juice, cornstarch, cinnamon, and salt.
Knife: Used to slice the peaches.
Cutting board: Provides a safe surface for slicing the peaches.
Wooden spoon: Useful for stirring the browned butter and the topping mixture.
Cooling rack: Allows the crisp to cool slightly before serving.
How to Save Time on Making This Crisp
Prepare the filling in advance: Mix the blueberries and peaches with sugar, lemon juice, and cornstarch the night before and store in the fridge.
Use pre-browned butter: Save time by using pre-browned butter available in stores or brown a larger batch and store it for future recipes.
Pre-measure dry ingredients: Measure out the flour, oats, brown sugar, cinnamon, and salt ahead of time and keep them in a sealed container.
Opt for frozen fruit: Use frozen blueberries and peaches to skip washing and slicing, just make sure to thaw and drain them first.
Brown Butter Blueberry Peach Crisp Recipe
Ingredients
Filling
- 2 cups blueberries
- 3 cups peaches, sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Topping
- ½ cup unsalted butter browned
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine blueberries, peaches, granulated sugar, lemon juice, and cornstarch. Toss to coat the fruit evenly. Transfer to a baking dish.
- In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Remove from heat.
- In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Pour the browned butter over the mixture and stir until combined.
- Sprinkle the topping evenly over the fruit mixture in the baking dish.
- Bake for 45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let it cool slightly before serving. Enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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