Peach crisp with maple cream sauce

Where tastebuds die and go to heaven

I knew this recipe was an absolute keeper when it won over Adam's mom a few years back. The lady is a wizard in the kitchen, so knowing I made something she not only approved of but raved about made me feel all warm and fuzzy. Now normally I would step back and realize that she might just have been being nice, but that's not possible because this peach crisp is unequivocally delicious. The crisp is served warm with a drizzle of cool maple cream. And that maple cream... Good luck not ladling it into your mouth. Divine. Thank you, Pioneer Woman! 

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PEACH CRISP WITH MAPLE CREAM SAUCE

WHAT YOU'LL NEED
MAPLE CREAM SAUCE
1 and 1/2 cups heavy whipping cream
3 TBS light corn syrup
5 TBS real maple syrup (the good stuff) 

PEACH CRISP
1 cup flour
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
8 TBS (1 stick) butter, cold
5 TBS maple syrup (the good stuff) 
1/2 a lemon
5 to 6 whole peaches, peeled and sliced (not overly ripe) 
*Note: You can use frozen peaches. Use about 2 bags frozen. Thaw and drain the peaches before using. Don't fret if they're still kind of juicy – mine were. 

WHAT YOU'LL DO
1. For the maple cream sauce: Combine cream, 5 TBS maple syrup, and light corn syrup in a saucepan. Cook over medium heat, stirring constantly, until combined, heated, and reduced — about 15 minutes. Transfer to a bowl, cover, and refrigerate for a few hours or overnight. 

*Note: The sauce will still be runny after cooking, but will set up and be much thicker in the fridge. Try not to eat it all before the peach crisp is cooked!

2. For the crisp: Preheat oven to 350 degrees. In a bowl, mix the flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Cut cold butter into small cubes and add to the mixture. Use a pastry cutter, fork, or your hands to combine until crumbly. 

3. In a bowl, combine sliced peaches with 2 TBS maple syrup and the zest & juice from 1/2 a lemon. Mix to combine. 

4. Pour peach mixture into an 8- or 9-inch square baking pan. Cover evenly with crumb topping. Cover with foil and bake for 15 minutes, then remove foil and bake for another 20 to 30 minutes, or until the crisp is golden brown and bubbling. 

5. To serve, drizzle (or ladle!) chilled maple cream sauce over warm peach crisp. Add more cream to taste (I like to add a lot!). 

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This amount is perfect for a small group (6 people max), so double the recipe if you're feeding more. It really comes together easily. You could make the cream sauce the day ahead, then prep the peach crisp and keep it in the fridge until you pop it in the oven. You could also sub apples for peaches, if that's more to your taste — but the peaches are fab. This is easily my favorite fruity dessert I've ever made. If you have something to rival it, please share — I'd love to hear what could possibly give peach crisp and maple cream a run for its money.