This Brown Butter Skillet Peach Crisp is packed with juicy peaches, and topped with a crunchy brown butter pecan crumble. It’s the perfect comfort food!
I know it’s now fall, and I am SO excited to dive into autumn desserts with you! But first, peaches. (And pears.)
See, on my way to the boxing gym every morning, I drive past a farm stand with giant signs advertising their goods: “Juicy Utah Peaches!” “Fresh Local Corn!” You get the idea. So I think, I’ll just stop by and grab a few peaches, maybe some tomatoes, perhaps some corn. No big deal.
Well. The peaches looked amazing. The samples tasted incredible. And the price? Well, when I saw 25 lbs for $20, it suddenly seemed like I HAD to have a big box of peaches. What would I use them for? Who knows! But why ask questions like that when your mouth is full of juicy peach samples?
And then once you’re buying one big box of fruit, it somehow makes sense to buy another. Peaches, meet pears. We’re all going to get REAL cozy in the kitchen over the next week.
So that’s the story of how I came to share my home with a million kazillion pounds of fruit. I’ve been a baking fool, and if you follow me on snapchat, you’ve seen some of the many peach desserts I’ve made. I’m saving some of them for next year, because like I said, I want to get this autumn party started! But I know there must be other people like me, currently drowning in a delicious peach tidal wave, and folks, this recipe’s for you.
This peach crisp is rustic simplicity. Picture fresh peaches, tossed with brown sugar and cinnamon, layered in the bottom of a cast iron skillet. Now top those peaches with a crispy crumble made with brown butter, more brown sugar, and toasted nuts, then bake the whole thing until it’s crunchy and bubbling and steaming. You feel me?
But don’t stop there! Let the skillet crisp cool for a few minutes, until it’s warm but not piping hot, then top the whole thing with big scoops of vanilla ice cream, and serve just as the ice cream starts to melt into the crisp.
Don’t have a skillet? Use a big cake pan, or jumbo pie plate. Don’t have peaches? Try other stone fruit, toss in some berries, or use thinly sliced pears. (You may need to tweak the baking time, depending on the fruits you swap.) Crisps are infinitely flexible, so I feel pretty confident in saying that you really can’t go wrong—whatever you do, you’ll end up with a big bowl of glorious fruit-and-brown-butter love.
Brown Butter Skillet Peach Crisp
For the Brown Butter Crumble:
- 3 oz unsalted butter
- 3.75 oz brown sugar (1/2 cup)
- 1 tsp cinnamon
- ¼ tsp salt
- 3 oz all-purpose flour (2/3 cup)
- 2 oz toasted nuts (1/2 cup) (coarsely chopped, pecans or hazelnuts recommended)
For the Peaches:
- 3 lbs ripe peaches (about 8 large peaches)
- 2.5 oz brown sugar (1/3 cup), or more to taste
- 3 TBSP lemon juice fresh-squeezed
- 2 TBSP cornstarch
- 1 TBSP cinnamon
- ½ tsp salt
To Make the Brown Butter Crumble:
- Place the butter in a small saucepan over medium heat. Cook it, stirring and swirling it occasionally, until the butter browns, you see toasted bits on the bottom of the pan, and it has a delicious toasty smell. Watch it carefully towards the end, and pull it off before it turns black. The butter should be a beautiful amber color. Let it cool for a few minutes.
- Stir together the brown butter and the remaining crumble ingredients in a medium bowl, and squeeze it between your hands to form small clumps. Spread the crumble out on a baking sheet and chill it until firm, about 30 minutes. (This step helps the crumble keep its clumps while baking, but can be skipped if you want.)
To Make the Peach Skillet Crisp:
- Preheat the oven to 350 F. Grease a 10-inch oven-safe skillet (or cake pan, or baking dish) with butter or nonstick cooking spray.
- Slice the peaches into ½-inch slices and put them in a large bowl—no need to peel them, unless peach skin really bothers you. Toss them with the remaining ingredients for the peaches, and let it sit for 5 minutes, until the peaches release some juice.
- Pour the peaches and all their juice into the prepared skillet, and scatter the crumble on top.
- Bake the skillet cake for 35-40 minutes, until the top is browned and the peaches are bubbling around the edges.
- Let cool for a few minutes, then serve warm with ice cream or whipped cream on top.