Brown-Butter Peach Skillet Crisp with Oat Streusel

Brown butter, or beurre noisette, lends a toasty, nutty depth that elevates a classic American summer fruit crisp. Ripe peaches bubble in a cast-iron skillet under a crunchy oat streusel, ready for a scoop of vanilla ice cream.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 58g carbs
• 17g fat
• 4g fiber

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Ingredients

• 2 lbs ripe peaches
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/4 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1 1/2 tsp pure vanilla extract
• 3/4 tsp ground cinnamon
• 1/4 tsp kosher salt
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat. Add half of the butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 3 to 5 minutes; immediately pour the browned butter into a heatproof bowl and set aside to cool slightly.
2. 2While the butter browns, pit the peaches and slice them into generous ½-inch wedges. Toss the peach wedges in a large bowl with the lemon juice, cornstarch, granulated sugar, half the vanilla, the salt, and half the cinnamon until every piece is lightly coated and glossy.
3. 3Return the empty skillet to medium heat for 30 seconds, then scrape the peach mixture into the hot pan. Cook, stirring gently once or twice, just until the fruit begins to release juices and the edges look slightly softened, about 3 minutes; remove from heat.
4. 4In a medium bowl combine the flour, oats, brown sugar, remaining cinnamon, and remaining salt. Drizzle in the cooled brown butter and the rest of the vanilla, then stir with a fork until the mixture forms damp, clumpy streusel crumbs with no dry flour left.
5. 5Scatter the oat streusel evenly over the peaches in the skillet, leaving a few gaps so steam can escape and juices can bubble up. Press lightly in a few spots so some topping sits nestled against the fruit.
6. 6Transfer the skillet to the center rack of the oven and bake until the topping is deeply golden and crisp and the peach juices are thick and bubbling vigorously the edges, 28 to 35 minutes.
7. 7Remove the skillet carefully (the handle will be extremely hot) and let the crisp rest on a wire rack for at least 10 minutes so the juices set slightly and the streusel firms.
8. 8Scoop warm portions into bowls, making sure each serving gets both fruit and plenty of crunchy topping. Finish with a scoop of vanilla ice cream that melts into the brown-butter juices, and serve immediately while the contrast of hot crisp and cold cream is at its best.