Ingredients
Scale
- 5–6 fresh peaches
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup light brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 whole lemon
- 7 tablespoons real maple syrup, divided
- 1 1/2 cups whipping cream
- 3 tablespoons light corn syrup
Instructions
- 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 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 tablespoons 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 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 real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approx 15 minutes. Refrigerate mixture until it is cold and thick. Drizzle sauce over peach crisp. Serve warm.
Notes
To see step-by-step instructions, go to thepioneerwoman.com.
- Prep Time: 20 mins
- Cook Time: 45 mins