Brown-Butter Peach Skillet Crisp

Brown butter lends a nutty, caramelized depth that elevates classic peach crisp. Ripe summer peaches bake in a cast-iron skillet under a pecan-oat topping for a warm, spoonable dessert.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 52g carbs
• 19g fat
• 4g fiber

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Ingredients

• 2 lbs ripe fresh peaches
• 10 tbsp unsalted butter
• 2/3 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 1/2 tsp vanilla extract
• 3/4 tsp kosher salt
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/3 cup chopped pecans
• 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 most of the butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes; watch closely so the milk solids do not burn.
2. 2While the butter browns, pit and slice the peaches into generous wedges; no need to peel if the skins are thin and tender. Transfer the browned butter to a large mixing bowl, leaving a thin film in the skillet, and let it cool 2 minutes.
3. 3Toss the peach wedges in the bowl with the brown butter, both sugars, lemon juice, cinnamon, vanilla, and the salt until every piece is glossy and coated. Scrape the fruit mixture back into the same skillet and spread it into an even layer.
4. 4In a clean bowl combine the flour, oats, remaining brown sugar, pecans, and remaining salt. Cut the cold reserved butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until clumps form that look like damp sand with some pea-size bits.
5. 5Scatter the oat streusel evenly over the peaches, covering most of the fruit but leaving a few gaps so steam can escape and juices can bubble up. Place the skillet on a rimmed baking sheet to catch any drips.
6. 6Bake on the center rack until the topping is deeply golden and crisp and the peach juices are thick and bubbling vigorously the edges, 32 to 38 minutes. If the top browns too fast, tent loosely with foil for the last 10 minutes.
7. 7Remove the skillet from the oven and let the crisp rest on a wire rack for at least 15 minutes so the juices thicken slightly and the topping firms. The fruit should still look jammy and spoonable.
8. 8Scoop warm portions into bowls and top each with a scoop of vanilla ice cream so it melts into the brown-butter peach juices. Serve immediately while the contrast of hot crisp and cold cream is at its best.