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fresh peach crisp with browned-butter, oat-free crunch — perfect summer dessert Pinterest recipe pin

Fresh Peach Crisp with Browned Butter, No Oats

A texture-focused fresh peach crisp with an oat-free browned-butter, nutty topping and a glossy, spoonable peach filling—perfect for late-summer desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 6 to 8 medium ripe peaches about 6 cups sliced, peeled optional
  • 1/3 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon instant tapioca powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 6 tablespoons unsalted butter divided
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt topping
  • 3/4 cup coarsely chopped almonds or pecans or 3/4 cup extra flour for nut-free
  • Optional: vanilla ice cream or creme fraiche for serving optional

Equipment

  • 1 9×13-inch baking dish
  • 1 Rimmed baking sheet
  • 1 Small saucepan for browning butter
  • 1 Medium mixing bowl

Method
 

Prepare the filling
  1. Preheat the oven to 375°F. Slice peaches into 1/2-inch wedges and place in a large bowl; add 1/3 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1 tablespoon instant tapioca, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt and toss gently until glossy.
Make the topping
  1. Brown 6 tablespoons unsalted butter in a small saucepan over medium heat until fragrant and nutty, about 3 to 4 minutes, then pour most of it into a bowl and reserve 1 tablespoon in the pan if toasting nuts; in a medium bowl, combine 1 1/2 cups flour, 3/4 cup brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 3/4 cup chopped nuts, then stir in the warm browned butter to form clumps.
Pre-bake and assemble
  1. Spread the crumb topping on a rimmed baking sheet and bake at 375°F for 8 minutes; transfer the peach filling to a buttered 9×13-inch dish, scrape any juices into the dish, then crumble the partially baked topping evenly over the peaches.
Bake and rest
  1. Bake the assembled crisp at 375°F for 30 to 35 minutes until the topping is golden and the filling bubbles at the edges; let rest at least 20 minutes before serving to let the filling thicken.

Notes

Use slightly firm ripe peaches for the best texture; browning the butter warm helps clusters form. If using frozen peaches, thaw and drain before mixing and reduce sugar by 1 tablespoon. To re-crisp leftovers, warm single servings at 350°F for 10–12 minutes.