Peach Crisp with Maple Cream Sauce
Yields: 8 servings
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
ingredients:
5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tbsp. Real Maple Syrup, Divided
1 1/2 cups Whipping Cream
3 Tbsp. Light Corn Syrup
Directions:
In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg, and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to the flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from the lemon half and stir it in with the peaches and zest. Add 2 tablespoons of real maple syrup to the peaches, stir well.
Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons of real maple syrup, 3 tablespoons of corn syrup, and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.
Refrigerate the mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over the peach crisp. Serve warm.
Recipe courtesy of The Pioneer Woman.com
