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In a small, heavy-bottomed pot set over medium heat, melt and then brown your butter. When it's completely melted, is browning (smells nutty and most of the froth has gone away), add the minced sage, swirl the pan gently to combine the sage and butter, and set aside (off heat) for 5-10 minutes.", "In the meantime, in a mixing bowl, whisk together the rest of the ingredients (sugar through pastry flour), and when the brown butter has steeped, pour it over the dry ingredients you just combined: this will be your topping. Let it hang out while you prepare the filling.", "Put the prepared blackberries and peaches into your 8x8"" baking dish and squeeze a bit of lemon juice on top. In a small bowl, whisk together the tablespoon of sugar, the cinnamon and ground ginger, and then sprinkle that mixture over the fruit. Toss gently to combine everything.", "Gently spread your sage-infused brown butter topping all over the fruit mixture. Slide the dish into your hot oven and cook 25-30 minutes. The filling should be bubbling and the topping will be golden-brown (more so than it was originally).", "Carefully remove the crisp when done and serve warm, room temp or cold. If you're an a la mode kinda person, go for it. I myself like this just fine on its own!"]
