Short Cake’s White Peach Crisp with a Brown Butter Walnut Crumble


White Peach Crisp with a Brown Butter Walnut Crumble //

If you were around these parts yesterday, you know that this is the two-parter of the Short Cake post with Jennifer Chong.

Brown butter. Let’s talk about it. Hourie threw my world for a lil’ loop a few weeks ago when she was all like, “Oh and I burn my brown butter. Like, burn.” Up until that point, I always did it the way you were “supposed to”: cooked it until it reached that perfectly autumn, nutty brown, removed it from the heat and then stirred it vigorously until it cooled so it wouldn’t burn. She said that it never tastes like brown butter if you do that, there’s not enough depth. Burning it is the only way.

I was skeptical–I figured surely we’re going to taste the burnt flavor (not that that can’t be enjoyable either). But when we sat there eating the crisp, there wasn’t a trace of burnt flavor, just rich, delicious buttery depth in the crumble. I’m sold. You should try this. When I made this, I took the butter in this way too far, until it was a very, very dark brown, almost black and it was glorious.

White Peach Crisp with a Brown Butter Crumble //
White Peach Crisp with a Brown Butter Crumble //
White Peach Crisp with a Brown Butter Crumble //
White Peach Crisp with a Brown Butter Crumble //
White Peach Crisp with a Brown Butter Crumble //
White Peach Crisp with a Brown Butter Crumble //

This crisp couldn’t be easier, and in this instance I adapted the ingredients and ratios a bit so it could be made in a casserole dish. If you’d like to put this in individual little pie pans like Hourie did, then go for it! This recipe should make about eight small crisps.

Like all crisps, this thing comes together in the matter for like 20 minutes. The filling is mixed up. The crumble is made. They’re stacked and then the whole thing goes in the oven. While I looove making pie (you know this), this an easy and quick alternative. And since temperatures are rising even more (today is supposed to be 90 degrees, please help me), I know rolling out dough isn’t all that appealing.

White Peach Crisp with a Brown Butter Walnut Crumble

This crisp is set apart by a whole vanilla bean being used. The walnuts add a whole lot of flavor and nice crunch factor. This crisp is simple in many ways, but it’s done right. If you have yellow peaches, use them in this–they’ll work wonderfully, though I might scale down the sugar just a tad.

I hope you enjoyed the Short Cake post! I’m excited to do more! And aren’t Jennifer’s photos super pretty?

White Peach Crisp with a Brown Butter Walnut Crumble

Short Cake’s White Peach Crisp with a Brown Butter Walnut Crumble

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  • 4-5 peaches, pitted and sliced
  • 3 tablespoons dark brown sugar
  • 2 teaspoons corn starch
  • 1 vanilla bean, scraped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Juice form 1/2 lemon, about 1 tablespoon lemon juice


  • 6 ounces 1 1/2 sticks unsalted butter, cold and diced, DIVIDED
  • 1 cup all-purpose flour
  • 3/4 cup chopped walnuts
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg


  • Preheat the oven to 350 degrees F. To a large bowl, add the the peaches, brown sugar, corn starch, vanilla bean caviar, ground cinnamon, ground nutmeg and lemon juice; toss all of the ingredients together until the peaches are thoroughly coated. Pour the peach filling into a 11 x 8 baking dish and set aside.
  • For the topping, start by making the brown butter. Add 2 ounces butter (1/2 stick) and place it in a saucepan and cook for 2-3 minutes, until butter has bubbled, crackled and turned a very, VERY dark - near black - hue. Remove from heat and set aside to cool. In a medium bowl, combine the cold butter, flour, walnuts, brown sugar, salt, cinnamon and nutmeg in a medium bowl. Rub the mixture with your hands until the butter is broken up into bits, resembling the size of peas. Pour in the cooled brown butter and mix until thoroughly distributed. Sprinkle the topping mixture atop the filling mixture. Transfer the baking dish to the oven and bake for 35 to 40 minutes, until the top is a light golden brown and the juices from the peaches are bubbling. Serve warm or room temperature; and definitely with a scoop of ice cream or whipped cream.
Serving: 6g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Recipe adapted for the home from Short Cake

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  • Reply FireWife July 19, 2013 at 6:13 pm

    Made this today for a family barbecue, and I have a question… I think I did something wrong, even though I followed the recipe, because my topping didn’t turn out like a crumble/crisp, it looked more like a cobbler. So it didn’t get that crisp topping, you know? I am going to make it again next week for a different group of peeps, because it was still INSANELY DELICIOUS and everyone raved about it (I just called it a cobbler, lol). Just wondering if you would have a guess about how I messed it up… Thanks! (Oh, and I was super skeptical, but you have made me a believer in brown/burnt butter… tasted amazing 🙂

    • Reply Adrianna Adarme July 20, 2013 at 2:56 pm

      Really?! That’s so strange. It definitely didn’t turn out like a cobbler for me. Hmmm…having said that, this wasn’t super crispy, but it was crunchy due to the walnuts and stuff. But I’m glad everyone loved it! That’s awesome. YAY!

  • Reply Jocelyn (Grandbaby Cakes) July 15, 2013 at 2:22 pm

    I am seriously mesmerized by this recipe right now!

  • Reply Allison L. Johns July 11, 2013 at 12:59 am

    Last weekend I was in Baton Rouge for a swim meet and came upon a charming open-air produce market with neat towers of fresh summer bounty on display. My mom and I couldn’t resist picking up a carton of local Louisiana blueberries, tomatoes for my dad, and these deeply red-blushed Alabama peaches. I imagine that these peaches forgot to apply sunscreen while they were ripening, unlike their lightly-tinged grocery store counterparts, and in turn got a little burned. They were almost completely red-orange, with streaky accents of yellow and traditional peachy orange. I happily ate one, dripping with sweet juices, over the kitchen sink. As they all began to ripen at once, I somehow managed to exert some self control by not greedily devouring them and decided to bake up peach cobbler. I’ve made this cobbler a handful of times over the past few years. My first foray was made directly as written in one of my favorite cookbooks . I loved the nutty brown butter paired with peaches; but as peaches are already sweet, a full cup of granulated sugar in the batter and a half cup brown sugar sprinkled atop was overly sweet. And shockingly, the full stick of butter was also unnecessary. Don’t worry, I love butter and sugar, but I didn’t want to mask the fresh flavor of the peaches. On this latest go, with right amounts of butter and sugar, these fresh Alabama peaches could shine.

  • Reply Sophie July 10, 2013 at 8:00 pm

    Jennifer’s photos are GORgeous, though your photos here on the almost-daily are just magnificent, mouth-watering and inviting and warm. You gots the skillz! I love this project, and the crumble sounds just delicious. Black butter? Why not. I will try it….. you’ve never steered me wrong!

  • Reply Angie | Big Bear's Wife July 10, 2013 at 7:50 am

    I have always stuck to making apple crisps but mm mm mm at this peach one! Love the look!

  • Reply KayleneP July 10, 2013 at 12:48 am

    Oh my this looks delicious. I always go for apples when I make a crumble, but peaches would be so good too!

  • Reply Elisa @ Insalata di Sillabe July 9, 2013 at 10:53 pm

    Yay! I was waiting for this post to com. This crisp looks easy and quick to put together, so yeah, I guess it will become one of my staple recipes from now on! Burnt brown butter?! I would have been skeptical, too. I’ll have to try it tough, if you think it’s amazing!

    xo, Elisa

  • Reply Tieghan July 9, 2013 at 8:00 pm

    Gorgeous! Brown butter rules and those white peaches look awesome!

  • Reply Jayne July 9, 2013 at 7:38 pm

    I would have been skeptical too! Anything with the word “burnt” would scare me away. Then again, char on a piece of grilled meat is also considered “burnt” isn’t it? May have to experiment to see if I like this idea.

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