This was the perfect end of Summer dessert. I made this dessert for a Labor Day party that we went to today and it was a huge hit. I have made countless crumbles between work and home. This was definitely a keeper recipe.
I did something slightly different than I normally do in the topping. Instead of adding chunks of butter or even just straight melted butter… I used brown butter in this crumble. I also used brown sugar in the topping versus regular sugar. The nutty addition of the brown butter and the slight molasses flavor in the brown sugar both complimented the fruit perfectly.
I always say to use recipes as a guide versus the bible. What does that mean? Well, recipes are great and 9 times out of 10 in baking they are necessary because in baking it can be difficult to sway from the recipe because things may not come out as planned. However, when you are doing things like this, a crumble for example, I call this Chef baking! All of you professional chefs out there are probably laughing right now, you know exactly what I mean by that. If you are not sure what I mean, it simple means it is a recipe that can be played with and even a non-baker can make this recipe well!
How to change it up?
Change the Butter, change the fruit, change the sugar!
So, you can do cold butter, you can do melted butter or as I did here, you can use brown butter. What does that mean? Well, brown butter simply means that it is melted until it is lightly browned. This brings out an amazing nuttiness in the butter. This adds a beautiful flavor to the berries and peaches.
You can change up the fruit. I have a recipe on here for a mixed berry crumble that is incredible. I’ll attach that in case you want to try that as well. Yet, for this version you can use almost any stone fruit and any berry combo. I love this combination especially for the end of Summer/Indian Summer time.
https://happychefmama.com/2018/08/02/delicious-simple-summer-dessert/
Lastly, for the sugar, I used brown sugar in the topping for this one. I have used granulated sugar, brown sugar and even dark brown sugar. All of them add a different flavor and you can choose which one you prefer with which fruits.
This is a great one for the kiddos to help with as well. Liliana had so much fun making this with me!
Chef’s Tip- I love to make these in either individual mini vessels or in a large deep baking dish. I even made this in a disposable pan today to bring it to the party and it was perfect. This way we reheated it quickly and easily, which was perfect served with vanilla bean ice cream.
Peach and Blueberry Crisp
Ingredients
- Ingredients
- Topping
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup old-fashioned rolled oats
- Filling
- 5 cups peeled and sliced or chopped peaches about 4-5 medium peaches
- 1 cup blueberries
- 1/4 cup all-purpose flour spoon & leveled
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Instructions
- Brown the butter: Slice the butter into pieces and place in a skillet. Melt the butter over medium-low heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and cool down. Cover tightly or place in small Tupperware and place in the refrigerator or freezer, and chill until solid.
- As the butter chills, whisk the remaining topping ingredients together in a medium bowl. Set aside.
- Preheat oven to 350°F. Lightly grease a 9-10 inch baking dish or smaller dishes or aluminum pan.
- Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.
- Scrape butter out of the Tupperware or pan and add to the topping. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the topping until the mixture becomes crumbly and all the butter is incorporated. Sprinkle topping evenly over fruit.
- Bake for 35-40 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. You can also reheat if serving later. Cover leftovers and store in the refrigerator for up to 5 days.
