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Perfect Brown Butter Peach Crisp Recipe with Creamy Vanilla Bean Ice Cream

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A quick and easy summer dessert featuring ripe peaches with a nutty brown butter crisp topping, served warm with creamy vanilla bean ice cream.

Ingredients

Scale
  • 5 large ripe peaches, peeled, pitted, and sliced
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup packed brown sugar (50 g)
  • 3/4 cup all-purpose flour (95 g) (can swap with almond flour for gluten-free)
  • 3/4 cup rolled oats (75 g)
  • 1/2 cup unsalted butter (115 g), browned and cooled slightly
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Vanilla bean ice cream, for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish lightly with butter or non-stick spray.
  2. Peel, pit, and slice the peaches into 1/2-inch thick slices. Toss them gently with granulated sugar, lemon juice, and a pinch of salt. Set aside to macerate for 10-15 minutes.
  3. Transfer the peach mixture into the prepared baking dish, spreading evenly.
  4. In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 4-6 minutes). Remove from heat immediately and let cool slightly.
  5. In a mixing bowl, combine flour, rolled oats, brown sugar, cinnamon, and vanilla extract. Pour in the browned butter and stir until the mixture forms clumps. If too dry, add a teaspoon of cold water.
  6. Sprinkle the crisp topping evenly over the peaches in the baking dish.
  7. Bake for 35-40 minutes, or until the topping is golden brown and peach juices are bubbling.
  8. Let the crisp rest for 10 minutes before serving.
  9. Serve warm with a generous scoop of creamy vanilla bean ice cream.

Notes

Use a light-colored pan to brown butter to easily see color changes. If topping browns too fast, cover loosely with foil after 25 minutes. Peeling peaches is optional but recommended for smoother texture. Macerate peaches to release juices and enhance flavor. For gluten-free, swap flour with almond flour and use certified gluten-free oats. For dairy-free, use coconut oil instead of butter and coconut milk ice cream.

Nutrition

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

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