Brown Butter Blueberry Peach Crisp

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Slice the butter, put it in a light-coloured pan and melt it over medium heat, stirring now and then.
2. Keep cooking until the butter foams, then browns: after about 5-8 minutes there should be lightly browned specks on the bottom and a nutty smell.
3. Remove from heat at once, pour into a shallow bowl, cover and chill until solid, about 45-60 minutes.
4. Mix the remaining streusel ingredients in a medium bowl and refrigerate uncovered until needed.
5. Preheat the oven to 350°F (177°C). Lightly grease a 9-inch deep pie dish, 9-inch square pan, 10-inch cast-iron skillet or a 2-3 quart baking dish.
6. Gently mix all the filling ingredients in a large bowl and spread them in the dish.
7. Scrape the chilled butter into the streusel mixture and cut it in with a pastry cutter or forks until crumbly. Sprinkle evenly over the filling.
8. Bake for 45-50 minutes, until the topping is golden brown and the fruit juices bubble around the edges.
9. Cool on a rack for a few minutes before serving warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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