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Cozy Brown Butter Peach Crisp Recipe Easy Homemade Dessert with Vanilla Bean Ice Cream

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A warm and comforting peach crisp featuring a nutty brown butter oat topping, served with real vanilla bean ice cream. This easy dessert captures the essence of summer with juicy peaches and a toasty, crunchy topping.

Ingredients

Scale
  • 5–6 medium ripe peaches, peeled and sliced
  • ½ cup packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ½ cup all-purpose flour (for fruit filling)
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour (for topping)
  • ⅓ cup packed light brown sugar
  • ½ cup (1 stick) unsalted butter, browned and cooled slightly
  • Vanilla bean ice cream, to serve

Instructions

  1. Peel and slice 5-6 medium peaches into roughly ¼-inch thick slices. Place in a medium bowl and toss with ½ cup packed brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, and ½ cup all-purpose flour. Let sit about 10 minutes.
  2. In a light-colored skillet over medium heat, melt ½ cup (1 stick) unsalted butter. Swirl pan gently as butter melts and foams. When foam subsides and solids turn golden brown with a nutty aroma (about 5 minutes), remove from heat and cool slightly.
  3. In a separate bowl, combine 1 cup old-fashioned rolled oats, ½ cup all-purpose flour, and ⅓ cup packed light brown sugar. Pour warm brown butter over oat mixture and stir until evenly coated and crumbly but slightly cohesive.
  4. Transfer coated peaches and juices into a 9×9 inch baking dish. Spread brown butter oat topping evenly over peaches.
  5. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes until topping is golden and crisp and peach juices bubble around edges. Tent with foil after 25 minutes if topping browns too fast.
  6. Let crisp cool at least 10 minutes to thicken juices. Serve warm with scoops of vanilla bean ice cream.

Notes

Use a light-colored pan to brown butter to better monitor color and avoid burning. Let crisp cool before serving to thicken juices and crisp topping. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use browned coconut oil instead of butter and dairy-free ice cream. If peaches are very juicy, sprinkle an extra tablespoon of flour over them before topping to prevent sogginess.

Nutrition

Keywords: brown butter, peach crisp, vanilla bean ice cream, summer dessert, easy dessert, fruit crisp, homemade dessert

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