Some desserts whisper comfort. This one leans in, hands you a glass of something chilled, and tells you you’re doing amazing, sweetie.
Peach crisp is a classic — but classics deserve a twist when the pantry’s got personality. Enter brown butter and salted pistachios, your secret weapons for turning a humble stone fruit moment into something golden, layered, and just unhinged enough to be interesting.
This isn’t one of those fussy, lattice-top baking marathons that require a clean kitchen or mental clarity. This is chaotic good. Peaches go glossy and jammy under heat, brown sugar melts into a nutty, toasty crust, and the pistachios? They’re the crunchy foil to all that soft warmth, giving every bite a satisfying chew and a whisper of salt that makes everything sing.
It tastes like late August at golden hour, barefoot on a porch you don’t own, with nowhere to be and someone else doing the dishes.
What makes this version special is that it walks the line between impressive and idiot-proof. Frozen or fresh fruit? Doesn’t matter. Don’t have pistachios? Almonds will flirt their way through just fine. And if your butter browns a little too much? That’s flavor, baby.
This is the kind of dessert you bring to the table when you want a win with minimal mental math. It’s texture-forward, rich without being cloying, and wildly adaptable for whatever fruit or topping swaps you’ve got in your pantry roulette.
Serve it warm with a dollop of crème fraîche or that last scoop of vanilla ice cream hiding behind the frozen peas. Or eat it cold from the dish while standing in front of the fridge. Both are acts of self-care.
Because some nights, you need more than a snack — you need a ritual. A crisp crackle on top. A soft sigh underneath. And the smug satisfaction that yes, you made this. And yes, it’s phenomenal.
Brown Butter Peach Crisp with Salted Pistachio Crumble
Ingredients
- 4 ripe peaches sliced (or 1 lb frozen, thawed and drained)
- 1 tbsp cornstarch
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- Pinch of salt
- For the topping:
- 6 tbsp unsalted butter
- ⅔ cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup chopped roasted salted pistachios
- ¼ cup brown sugar
- ½ tsp cinnamon
- Pinch of flaky salt optional
Instructions
- Preheat oven to 350°F.
- Toss peaches with cornstarch, maple syrup, vanilla, and salt in a baking dish.
- Brown the butter in a saucepan until golden and nutty; remove from heat.
- Stir oats, flour, pistachios, brown sugar, and cinnamon into the butter until crumbly.
- Scatter topping over peaches.
- Bake 30 minutes until bubbling and golden.
- Let cool slightly for max jammy texture.
Notes
Use canned peaches in a pinch. Serve with crème fraîche or oat-milk vanilla ice cream for peak smug.
Fancy-feeling food for fried people.