When was the last time you took a bite out of a juicy summer peach? Even if it was recently, now is the time to do it again! July is National Peach Month, so get to the Cape Riverfront Market or the Cape Farmer’s Market and get some!
Peach ice cream, peach cobbler, peach pie…or peach crisp with maple cream sauce! If you haven’t tried the Pioneer Woman’s recipe below, you should. The maple cream sauce will become your new favorite fruit drizzle, waffle syrup…
Peach Crisp with Maple Cream Sauce
Ingredients
5-6 Whole Fresh Peaches (best when not overly ripe or soft)
1 c. Flour
1/2 c. Sugar
1/2 c. Light Brown Sugar, Firmly Packed
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Salt
1 stick Butter (1/2 cup)
1/2 Whole Lemon
7 tbsp. Real Maple Syrup, Divided
1 1/2 c. Whipping Cream
3 tbsp. Light Corn Syrup
Directions
- In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
- Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
- Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or 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 sauce over peach crisp. Serve warm.