Peach Crisp with Maple Cream Sauce
- 5 - 6 whole fresh peaches (best when not overly ripe or soft)
- 1 c flour
- 1/2 c sugar
- 1/2 c light brown sugar, firmly packed
- 1/2 teasp ground cinnamon
- 1/2 teasp ground nutmeg
- 1/4 teasp salt
- 1 stick butter (1/2 c)
- 1/2 fresh lemon
- 7 T real maple syrup, divided
- 1 1/2 c whipping cream
- 3 T light corn syrup
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 flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 T real maple syrup to 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 350F for 15 mins. Remove foil and bake for an additional 20-30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 T real maple syrup, 3T corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate 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 peach crisp. Serve warm .... and with a side of vanilla ice cream!!