Peach Crisp with Maple Cream Sauce

This peach crisp is so good and the crumble is so good, but this dessert is really all about the maple cream sauce. It’s amazing and I can’t figure out enough adjectives to properly describe this.

I know it’s technically not peach season, but it’s got this maple cream sauce so I figured it was right on track with Fall. My mom actually made this lovely dessert and I am so happy she did. This peach crisp has a great mix of juicy peaches and crunchy crumble, plus the salty from the crumble and the sweet of the maple cream sauce. It’s basically just all of the greatest hits.

This would be a fun one to add to the Thanksgiving dessert table if you want people to tell you how wonderful of a cook you are, just sayin’. Or you could always call my mom and she can help you out.

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Ingredients

5 Peaches (not overly ripe)

1 cup Flour

1/2 cup Sugar

1/2 cup Brown Sugar, packed

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Nutmeg

1/4 teaspoon Salt

1/2 cup butter (1 stick)

1/2 Lemon

2 Tablespoons Real Maple Syrup

Maple Cream Sauce

5 Tablespoons Real Maple Syrup

1 and 1/2 cup Whipping Cream

3 Tablespoons Light Corn Syrup

Directions

1. In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt. Cut butter into small pieces and gradually add to flour mixture until crumbly Use a fork to mix.

2. Peel peaches and cut into slices, place into a bowl. Add the zest from half a lemon, then squeeze juice from lemon half and stir in with peaches. Add 2 tablespoons real maple syrup to peaches, stir well.

3. Pour peach mixture into a small square baking dish (8 or 9 inch) and cover evenly with crumb topping. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

1. Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced about 1/3, approximately 15 minutes.

2. Refrigerate mixture until it is cold and thick, about 15 minutes. Drizzle sauce over warm peach crisp.