Description
Browned butter coats tender peach slices, bubbling with cinnamon sweetness. A golden oat crumble bakes to crisp, filling the kitchen with warm, nutty aroma and promising spoonfuls of juicy fruit bliss.
Ingredients
- 1/2 cup unsalted butter
- 6 cups peeled and sliced peaches
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a small saucepan melt butter over medium heat, swirling occasionally until fragrant and brown bits form, about 5 minutes, then remove from heat.
- In a large bowl combine peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt; pour half of the browned butter over the mixture and toss to coat.
- Transfer peach mixture to a 9-inch baking dish.
- In a medium bowl mix rolled oats, flour, brown sugar, ground cinnamon, and salt; pour remaining browned butter over the oat mixture and stir until crumbly.
- Evenly sprinkle the oat crumble over the peaches.
- Bake for 30 to 35 minutes until the topping is golden and the filling is bubbly.
- Let the crisp cool for 10 minutes before serving.
Notes
- You can substitute nectarines or apples for the peaches.
- For extra crunch add chopped nuts to the topping.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.