Peach Crisp with Maple Sauce - Divinely Appointed!
1 cup flour
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of 1⁄2 lemon
2 T. maple syrup
Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. Serve warm with maple cream sauce.
*Maple Cream Sauce
1 1/2 cups whipping cream
5 T. maple syrup
3 T. light corn syrup
Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp, or do as I did and generously POUR it over the crisp!
I did not have a fresh lemon on hand so I used lemon juice, I did not have fresh peaches (it is February!) so I used peaches I canned last summer. It turned out delicious! Ryan LOVED it and I think will only be wanting this version from now on. The Maple Cream is a must! It is so delicious that I ended up having several spoonfuls of that without the crisp! DIVINE!
I will confess, I also had this for breakfast this morning and I liked it even more because the cream sauce had set up more over night and was thicker. So next time...I am going to make the cream sauce a few hours before I bake the crisp. Please try this, you will love me forever, your thighs might not, but it is a chance I am willing to take!