Peach Crisp with Maple Cream Sauce

Maple Sauce:

  • 1 1/2 c heavy cream
  • 5 TBL pure maple syrup
  • 3 TBL light corn syrup

Peach Crisp:

  • 1 c flour
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 1/2 tsp ground cinnamon
  • Dash of nutmeg
  • 1/4 tsp salt
  • 1/4 lb (1 stick) cold butter
  • 5-6 c peeled and sliced fresh peaches (6 peaches should do that)
  • Grated zest and juice of 1/2 lemon
  • 2 TBL pure maple syrup


  1. Begin by mixing the Maple cream sauce and chilling before serving: Pour cream into a saucepan, add maple syrup and corn syrup.  Cook over moderate heat, stirring constantly, until the sauce thickens and is reduced by 1/3 (~20 min). Chill for 1 hour before serving over warm crisp.
  2. Preheat over to 350F
  3. Start crumb mix in a medium bowl by combining flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt
  4. Cut the cold butter into pieces
  5. Add the butter to the bowl and use a fork to cut it into the mixture until it resembles a moist, course meal
  6. Place the peaches in the bowl and add the zest of the lemon
  7. Mix the lemon juice and syrups gently and stir with peaches to combine
  8. Pour the peaches into a 9-in square or 8 x 12 in baking dish
  9. Top with the crumb mixture, evening out the surface with a fork
  10. Cover tightly with foil and back for ~ 15 min
  11. Remove the foil and bake 30 min more until the top is crisp. If the topping is underdone, continue baking in 10 min increments until done.
  12. Spoon warm crisp onto a plate and drizzle chilled maple cream sauce over the top

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