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How to Make White Peach Crisp 09:19

Hourie Sahakian

"Crisps have a really special place in my heart."

How to Make White Peach Crisp 09:19

Hourie Sahakian

"Crisps have a really special place in my heart."

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To make the filling, remove the pits, cut the peaches into small pieces, and place them in a bowl. Add the lemon juice, brown sugar, nutmeg, cinnamon, and cornstarch. Flatten the vanilla bean with the knife. Slice the bean lengthwise, and use the tip of the knife to scrape out the seeds. Add the vanilla bean seeds to the bowl and use your hands to combine the ingredients. Set aside. 00:14

  2. 2. Add the butter to a saucepan and cook over medium heat until it becomes dark-brown. Be careful not to let the butter blacken. Meanwhile, add the flours, salt, cinnamon, nutmeg, and brown sugar to a medium bowl. Add the chopped walnuts and mix until evenly combined. Remove the butter from the stove and allow it to cool slightly in the pan. 02:20

  3. 3. Slowly pour a third of the brown butter into the dry mixture. Begin to incorporate the butter by massaging into the dry ingredients with your fingers. Continue this process until all of the butter has been added. When done, the mixture should take on a crumbly texture with pea-sized pieces of coated butter. 04:45

  4. 4. Return to the bowl with the fruit and mix to re-incorporate the juices. To assemble the crisp, press the fruit into the baking dish or into separate tart shells. Make sure there are no gaps between the pieces of fruit, otherwise, as the fruit cooks down, the crisp may sink or bake unevenly. Top the fruit with the crumble. Start by covering the edges and then move towards the center. Allow some fruit to peak out from underneath. If cooking crisps in individual tart shells, place the shells on a parchment lined baking sheet. Bake at 375 degrees for 20 minutes, or until the top is golden brown and the juices bubble up form the sides. 06:09

What You'll Need


- Chef's knife
- Cutting board
- Small saucepan
- Baking dish or mini tart shells
- Medium bowls (2)
- Parchment paper lined baking sheet (optional)


- White peaches (4, pitted and diced)
- Lemon juice (1 tablespoon)
- Brown sugar (3 tablespoons)
- Nutmeg (1/4 teaspoon, freshly grated)
- Cinnamon (1/4 teaspoon, ground)
- Cornstarch (2 teaspoons)
- Vanilla bean (1, scraped)

- Unsalted butter (3/4 cup, cold, diced)
- All-purpose flour (1 cup)
- Whole-wheat flour (1/2 cup) (optional)
- Walnuts (3/4 cup, chopped)
- Salt (1/4 teaspoon)
- Cinnamon (1/8 teaspoon)
- Nutmeg (1/8 teaspoon)
- Brown sugar (1/2 cup)

Chef Notes

When selecting peaches, look for fruits that are soft but not mushy. If they are ripe, they should emit a sweet and fragrant aroma.

Browning butter caramelizes the milk solids, creating a rich and nutty flavor. While most recipes suggest only cooking the butter until it is slightly brown, Chef Hourie recommends cooking it until it is nearly burnt to maximize the caramelized flavor.

This recipe can be made using apples, pears, or any other stone fruit. For another crisp recipe, visit Chef Miro Uskokovic's "Apple Crisp" tutorial located at the bottom of the page.


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Chef Hourie Sahakian

Los Angeles

Hourie Sahakian is truly a baking phenom. In 2011 at the age of 23, her very first food industry job was nothing less than ... read more