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I love the smell of brown butter cooking. It makes your whole kitchen smell like toffee! I actually figured out how to make brown butter by accident when I was trying to make ghee. My kids were asking for my attention, and opps, the ghee was brown. I was wondering if I had burned it. It is possible to burn it, but I saved it just in time.
Brown butter and pecans taste just like candy and give the crumble a little crunch. Add fresh, ripe peaches for a burst of flavor.
Brown Butter Pecan Peach Crumble
- 9 inch cast iron skillet or pie dish
- Large spoon
- mixing bowl and spoon or stand mixer
- ½ cup honey
- 4 cups peaches sliced (peeling is optional)
- juice of ½ lemon
- lemon zest from one lemon
- Place the butter in a saucepan and simmer for about 20 minutes. Cook until it starts to brown and smells like toffee. Don't let it burn.
- Meanwhile, boil the peaches, honey, lemon juice, and lemon zest in the cast iron skillet or second saucepan for about 10 minutes (until the peaches start to soften).
- Preheat the oven to 375°F.
- Once the filling and brown butter are ready, mix together the almond flour, cinnamon, salt, and chopped pecans in a mixing bowl. Then, add in the brown butter and vanilla. It should be a crumbly texture.
- Crumble the topping on top of the filling and press in the whole pecans in any pattern you wish.
- Bake the crumble for 30-40 minutes or until the crumble is golden brown.
- Enjoy with vanilla ice cream!