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Peach Cardamom and Brown Butter Crisp

This makes for the perfect easy dessert as we drift from summer to fall. Juicy peaches are the star of the show here, but are accessorized with nutty brown buttery, toasty oats, and earthy cardamom. Eat this warm, with a generous scoop of creamy vanilla bean ice cream for the perfect end of summer dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Brown butter (for the topping)
  • ½ cup unsalted butter sliced into roughly tablespoon sized pieces
Peach Filling
  • 4 large ripe but firm yellow peaches* sliced into about 1 inch slices
  • 2 Tablespoons unsalted butter melted
  • ½ cup dark brown sugar packed
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cardamom
Topping
  • 1 ½ cups old fashioned oats
  • 3 Tablespoons all purpose flour
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon salt

Method
 

First, brown the butter
  1. Place the butter in a medium saucepan or frying pan over and melt over medium heat, stirring constantly. Once it melts, it will begin to sizzle and foam. Keep stirring for 3-4 minutes and you will start to see brown specks appear. Keep stirring until the butter becomes an amber brown color and has a nutty aroma. Be careful, it can go from brown to burned very quickly!
  2. Remove from heat immediately, and pour into a bowl. Set the bowl in the fridge and allow the butter to firm up to softened butter, about 15-20 minutes.
Next,make the peach mixture
  1. Preheat the oven to 350℉. Grease a 7x11 inch rectangular baking pan with butter and set aside.
  2. In a large bowl toss the sliced peaches with the melted butter, brown sugar, vanilla, and cardamom. Pour this mixture into the prepared pan and spread/pat it into an even layer. Make sure you get all the peach juice in the pan as well! Set aside while we make the topping.
Make the crumble
  1. In a medium bowl, toss together the oats, flour, brown sugar, cinnamon, cardamom, and salt. Add with softened brown butter from earlier (it's ok if it still has some melty bits) and use your hands to massage it into the oat mixture until crumbles form. Sprinkle this evenly over the peaches.
  2. Bake the crisp for 40-45 minutes, or until topping is browned. When you lift the pan and move it around, the filling should mostly stay in place and not slide around. Mine usually takes closer to 50 minutes. Remove from the oven and allow to cool for about 15-20 minutes before eating.
  3. Serve warm with a big scoop of vanilla ice cream!

Notes

Peaches: If your peaches are on the smaller side, you may want to use 5 of them. Make sure they aren't too mushy or the filling will be too wet. It's ok if they are a little hard.