Peach Crisp

We made this the other night and the crisp part was amazing. We used canned peaches because it's all we had, but it was great. We also did not make the maple cream sauce because I did not have all of those fancy ingredients. And I cheated and used pancake syrup because I don't have real maple syrup. And I used concentrated lemon juice and no zest from a lemon. So basically I can tell ya that if you work with what you've got, it still turns out great. :)

Here's the link to it with pictures.

Peach Crisp Serves: 6-8

5 - 6 Fresh Peaches or 2-3 cans peaches

1 cup Flour

½ cup Sugar

½ cup Brown Sugar, Packed

½ teaspoon Cinnamon

½ teaspoon Nutmeg

¼ teaspoon Salt

½ cup Butter

½ whole Lemon (or lemon juice-look at the bottle for conversion)

2 T Real Maple Syrup (or pancake syrup, it it's all you have)

Maple Cream Sauce:

1½ cup Whipping Cream

3 T Light Corn Syrup

5 T Real Maple Syrup (or pancake syrup)

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, about 15 min. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice. Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.