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.