| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter
- 5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
- 1/2 a lemon
- 7 tablespoons real maple syrup
- 1 1/2 cups heavy cream
- 3 tablespoons light corn syrup
Instructions
- Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you’re in a hurry, 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 the maple cream sauce over the peach crisp. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 700 |
| Total Fat | 38 g |
| Saturated Fat | 24 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 3 g |
| Sugar | 71 g |
| Protein | 5 g |
| Cholesterol | 122 mg |
| Sodium | 137 mg |
Reviews
So this review is for the maple cream sauce only. I made my favorite peach crisp recipe and wanted to try adding the maple cream sauce to top it with. OMG. I ended up making it again to finish the rest of the pan because I used so much.
This was fantastic! Only 4 stars because I did modify by reducing the flour and adding oats as other suggested. Also sprinkled addl oats on top before baking. They got crunchy which i think took this over the top. I only needed 4 large peaches to fill my 8×8 dish. You could definitely cut the maple cream amount by half and still have plenty. But leftover cream could go on cardboard and be FAB!
Delicious and so easy. I cut back a little on the sugar.
This looks delish. Can’t wait to eat dinner so we can get to dessert. I’m only going for vanilla ice cream and caramel sauce. No maple cream sauce.
BOMB.
Didn’t peel the peaches which neither did Ree on her show. The nutmeg really added a great flavor to the crisp topping. Didn’t make the maple cream sauce. Didn’t have all the ingredients. The peach crisp was excellent without the sauce. Will be making it again.
This recipe is a keeper! Used fresh ripe peaches, cut flour in half and used 1/2c of quick oats, no maple, sprinkled a couple t of white sugar over peaches after sliced in 8×8 glass dish, and squeezed half a lemon over peaches in dish (no zest). Cooked as instructed (15 min with foil, 30 min without). So easy and so good!!
Loved the cream sauce!! I will adjust the topping as others have noted. It was a little too fine for me. With oats it would have more texture for my taste. I will also try this in the Fall with apples.
This recipe was amazing!!!!!! I did not do the maple syrup cream sauce and it still came out fabulous!!!! And the best part is it was soooooo easy! Thanks for a other great recipe Ree!!!!!
Tasted great! I did bake mine for about 40 minutes with the foil off by before it was done. The sauce is yummy but makes a lot.