Fresh Peach Crisp with Cinnamon Maple Cream

Peach Crisp 029

Peaches are still in season – yay!  So I brought this dessert over to my mother-in-law’s house this past weekend to celebrate her birthday and just so you know – do not reheat it with the foil on.  It was a mess.  As in the crumble became a little soupy.  Not good.

And then there was the issue of the maple sauce completely solidifying – which was even worse than the soupy mess.  But no worries, there’s light at the end of the tunnel – I’ve fixed all of those problems so that when you make it – it’s sure to be a success!  Well, unless you leave it unattended overnight or something.

And since there aren’t any eggs in this recipe, this is fabulous dessert for those who have egg allergies.  Just sayin’ because there’s a few of you out there that do.  Oh, and if you’re like my friend Janna that doesn’t really dig maple flavor – don’t worry, it doesn’t slap you in the face, it’s more of just a hint of maple.  Enjoy!

Fresh Peach Crisp with Cinnamon Maple Cream Adapted from The Pioneer Woman Cooks

Cinnamon Maple Cream Sauce

1 1/2 cups heavy cream

5 Tablespoons pure maple syrup

3 Tablespoons light corn syrup

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

pinch of salt

Combine all of the ingredients together in a large pot on the stove.  Cook for 10-11 minutes on medium heat (6 on my gas burner).  Stir constantly to prevent burning.  Pour into a glass container and let cool slightly before covering and refrigerating.  Serve cold over warm crisp.

The sauce will thicken slightly as it cools, and should still be pourable when completely chilled.

*Feel free to omit the vanilla and cinnamon for a sweet maple cream sauce instead.  Both are equally delish!

Fresh Peach Crisp

1 1/4 cups flour

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon coarse kosher salt

1 stick of cold unsalted butter, cut into chunks

6-7 peeled and sliced peaches*

2 Tablespoons pure maple syrup

Preheat the oven to 350 degrees.

In a food processor, add the first 5 ingredients and pulse until combined.  Add in the chunks of butter and mix until coarse crumbs appear – pour into a large bowl and set aside.

Mix the sliced peaches with the maple syrup and pour into a 9×13 baking dish sprayed with nonstick spray.

Sprinkle the crumb mixture over the peaches and cover the pan with foil.  Bake for 15 minutes covered.

Then bake for another 40-50 minutes uncovered, until the crisp is lightly browned and bubbly.

*To quickly peel fresh peaches, make an “x” on the base of each peach and submerge (I usually place two at a time) in boiling water for 40 seconds.  Then immediately place the peaches in an ice water bath for another 40 seconds.  Then peel.

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