Skillet Brown Butter Peach Crisp

On my quest to make ALL the peach recipes this year, I had to finally give this easy peach crisp a proper place on the blog. I made this in my instagram stories several years ago and have been meaning to type it up ever since. With just a handful of ingredients this skillet brown butter peach crisp is super simple to make and is a nice, manageable amount. This is just the right size for 4-5 servings (maybe 6 if you're really full from dinner). Make sure to serve it piping hot with some good vanilla bean ice cream or freshly whipped cream.

I make this peach crisp with fresh peaches

As I'm sure you can tell, I get a little peach-crazy this time of year. I just adore fresh, in-season, yellow peaches. They are my favorite fruit, hands down. So I urge you to make this peach crisp with fresh peaches, but if you have some frozen or canned and it's the middle of winter and you are craving peach crisp - go for it! I can't think of a better way to warm up the kitchen on a dark, cold day. And feel free to spice it up with a little cinnamon.

But, do I have to make this in a skillet?

Nope - you don't. I give other options in the recipe card, but you can make this in an 8x8 baking dish, a cake pan, or a pie plate. Lots of options. I just love keeping it in the same little cast iron skillet I brown the butter in - less dishes and it looks pretty.

And for more peach recipes:

• Brown Butter Peach Scones
• Peach Pecan Sticky Buns
• Peach Muffins
• Brown Sugar Peach Cobbler (updating this old post and photos soon - but the recipe is perfection!)

Keeping this one short and sweet because what else is there to say? You've gotta make it! Please let me know if you do by leaving a comment and rating - it means so much! xo - Anita

Skillet Brown Butter Peach Crisp

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This Skillet Brown Butter Peach Crisp is so easy and delicious. lots of fresh peaches, brown butter, vanilla, and plenty of crisp oat topping!

• Total Time: 45 minutes
• Yield: 4-6 servings

Ingredients

For the brown butter:

• 2 sticks (8 ounces) butter

For the fruit filling:

• 3 cups peach slices (about 5 peaches)
• 2 tablespoons brown sugar
• 2 tablespoons all purpose flour
• 1 tablespoon vanilla bean paste or extract
• ¼ cup brown butter

For the crisp topping:

• 1.5 cups old fashioned or rolled oats
• 1 cup all purpose flour
• ½ cup brown butter
• 2 tablespoons light brown sugar
• 1 tablespoon vanilla bean paste or extract

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Instructions

1. Preheat oven to 350 degrees F.
2. Next, make the brown butter. I make it right in the same 8-inch cast iron skillet I will make the crisp in. You don't have to make this crisp in a skillet though - you can use an 8x8 baking dish, a cake pan, or a pie plate.
3. Place butter in skillet over medium heat and melt. Turn heat up to medium-high and cook, stirring occasionally until butter foams and browns. Remove from heat and pour off ½ cup, leaving the remainder in the pan. It might be a bit more than ¼ cup but that's ok. (if using a different baking dish transfer the remaining brown butter to that dish)
4. Add peeled, sliced peaches directly to the same skillet or to your baking dish of choice along with remainder of filling ingredients. Stir to combine thoroughly. 
5. Next, make the crisp topping by combining all crisp topping ingredients in a small bowl and stirring to thoroughly combine. Cover fruit with crisp topping.
6. Place in preheated oven and bake for 25 minutes until filling is bubbly and top has browned slightly.

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American