Brown Butter Stone Fruit Crisp

Stone fruit season is coming to a close, so I had to make my favorite brown butter stone fruit crisp before the end of September! Although this recipe can be swapped with any fruit, I’m sure it would be amazing with mixed berries too!

While I was making this crisp, I was thinking of what I want my kids to describe as their mothers kitchen. As much as I hope they remember the white flour on the edge of the countertops, and the walks to the farmers market to learn that just like produce, their bodies also change with the seasons. I also hope they think of this recipe every stone fruit season!

I used 5 pounds of stone fruit, but you could easily half this recipe if you are serving for 2-4 people. You just need fruit, butter, brown sugar, vanilla, salt and corn starch for the base! The crumble topping is just three ingredients, oats, flour, and cold butter. You could also add cinnamon or pumpkin pie spice for more fall flavors!!

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Browned Butter Stone Fruit Crisp

Yield: 8-10

Author: Summer Shores

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

I often think of what I want my kids to describe as their mothers kitchen. As much as I hope they remember the white flour on the edge of the countertops, and the walks to the farmers market to learn that just like produce, their bodies also change with the seasons. I also hope they think of this recipe every stone fruit season! Keep reading for the recipe

Ingredients

• 8 tbsp (1 stick) butter
• 5 cups mixed stone fruit, chopped
• 1 tbsp lemon juice
• 1 cup brown sugar
• 1 tbsp cornstarch
• 1 tbsp vanilla extract
• ½ tsp salt

For the crumble topping

• 8 tbsp (1 stick) butter
• 1 cup flour
• ½ cup rolled oats

Instructions

1. Preheat your oven to 375° degrees fahrenheit and grease a deep pie dish.
2. In a large skillet over medium heat, add the butter. Allow the butter to brown until it smells toasted and is a deep golden brown, stirring often, about 3-4 minutes.
3. While butter is browning, add the chopped mixed stone fruit to a large mixing bowl. I used peaches, plums, and nectarines for this one! Add the lemon juice, brown sugar, corn starch, vanilla extract, and salt to the same bowl and mix to combine.
4. Once the butter is a deep golden brown, remove it from the heat and add the stone fruit to the pan. Gently toss to combine.
5. Add the fruit into the greased deep pie dish and set aside.
6. To make the crumble topping, combine the oats, flour, and butter in a medium mixing bowl. Add the cold butter and use your hands to work the butter until everything clumps together. Sprinkle the topping over the stone fruit.
7. Bake for 45-50 minutes, or until the top is golden and bubbly. Serve warm or at room temperature with vanilla ice cream!

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