Peach Crisp with Cream Sauce

This came out sooo good!  Kroger had their peaches on sale this week for .99 cents a pound.  I couldn’t resist finding a recipe to go with this great summer deal!  This recipe can be found in the Pioneer Woman cookbook one of my favorite cooks.  (TIP: boil a pot of water and stick the peaches in for about 20 seconds and then drop in ice water.  The skins will peal right off.)  After serving, my family didn’t speak again until the bowls were licked clean:) Success!!


Maple Cream Sauce:

1 1/2 cups heavy cream

5 tablespoons pure maple syrup

3 tablespoons light corn syrup


Begin by making the Maple Cream Sauce.  It needs to chill before serving.  Pour the cream into a heavy saucepan.  Add the 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 over warm peach crisp.


Peach Crisp:

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

dash of nutmeg

1/4 teaspoon salt

1/4 pound (1 stick) cold butter

5 or 6 cups peeled and sliced fresh peaches (about 6 peaches should do the trick)

Grated zest and juice of 1/2 lemon

2 tablespoons pure maple syrup


To prepare the peach crisp, preheat the oven to 350 degrees.  Start with the crumb mixture. 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 into the flour mixture.


The mixture should resemble a moist, coarse meal.


Place the peaches in a bowl.  Add the lemon zest to the peaches.  Mix in the lemon juice and maple syrup and gently stir the peaches to combine.


Pour the peaches into a 9-inch square or 8X12-inch baking dish.


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


Remove the foil and bake for 30 minutes more, or until the topping is crisp and golden brown.


Spoon the warm crisp into a bowl, and drop a few scoops of vanilla bean ice-cream on top and drizzle the chilled maple cream sauce over the top.  I pronounce this as a “dangerous” dessert!


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