You won’t regret making this. It’s a classic recipe that uses simple, basic ingredients. It’s really nothing fancy, but it doesn’t have to be because it’s delicious. Simple AND delicious? Sold!
It’s also a great way to use/consume abundant seasonal fruit. I made one of these just with peaches, and then I made a second one (the very next day actually, I wasn’t kidding about this being a fantastic recipe) using blueberries AND peaches. MMMMMMMmmmmmmmMMMMMM!
To start, just slice up a teeny little bit of butter……
Next, chop up some fresh fruit (like peaches!)
Assemble the fruit and crust mixture in a baking dish, and bake for about 45 minutes, or until it looks vaguely like this:
(Note: If you want a thicker crust on top, use a smaller baking dish)
Or add other random fruit you need to use up (like blueberries) and it looks like this:
Now dump some maple cream sauce over top…..DO NOT FORGET THIS STEP!!
Peach Crisp with Maple Cream Sauce
1 cup all purpose flour
½ cup granulated sugar
½ cup packed light brown sugar
½ tsp ground cinnamon
Dash of nutmeg
¼ tsp salt
¼ pound (1 stick) cold butter
5 or 6 cups peeled and sliced peaches (or whatever fruit you like!)
Grated zest and juice of ½ lemon
2 tbsp pure maple syrup
Maple Cream Sauce
1 ½ cups heavy cream
5 tbsp pure maple syrup
3 tbsp light corn syrup
1. Begin by making the maple cream sauce. It needs to chill before serving. Pour the cream into a heavy saucepan.
2. Add the maple syrup and corn syrup.
3. 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.
4. To prepare the peach crisp, preheat the oven to 350 degrees.
5. Start with the crumb mixture. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
6. Cut the cold butter into pieces. Add the butter to the bowl and use fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist coarse meal.
7. Place peaches in a bowl and add the lemon zest. Mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour peaches into a 9 inch square or 8 x 12 baking dish.
8. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with the foil and bake for about 15 minutes.
9. Remove foil the foil and bake 30 minutes more, or until the topping is crsip and golden brown. If the topping appears underdone, continue baking in 10 minute increments until it’s done.
10. Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.
From: The Pioneer Woman