Pioneer Womans Peach Crisp

Maple Cream Sauce

1 1/2 c. heavy cream

5 Tbs. pure maple syrup

3 Tbs. light Corn Syrup

Pour cream in heavy saucepan. Add maple syrup and corn syrup. Cook over moderate heat, stirring constantly, until the sauce is thickened and reduced by a third, about 20 minutes. Chill for at least an hour before serving

NOTE: for some reason, after mine chilled, it got way to thick (it kinda looked like lard). We had to soften it up before serving it.

Peach Crisp

1 c. all-purpose flour

1/2 c. granulated sugar

1/2 c. packed light brown sugar

1/2 tsp ground cinnamon

Dash of nutmeg

1/4 tsp. salt

1/4 pound (1 stick) cold butter

5 or 6 cups peeled and sliced fresh peaches (about 6 peaches)

grated zest and juice of 1/2 lemon

2 Tbs. pure maple syrup

In a medium bowl combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt.

Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it in to the flour mixture. The mixture  should resemble a moist, coarse meal.

Place peaches in a bowl. Add the lemon zest to the peaches Mix in the lemon juice and maple syrup and gently stir peaches to combine. Pour the peaches into a 9" square ore 8 x 12" baking dish.

Top with crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for about 15 minutes. 

Remove the foil and bake 30 minutes more, or until the topping is crisp and gold brown. If the topping appears underdone, continue baking in 10-minute increments until it's done.

Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.