Peach Crisp With Maple Cream Sauce Recipes

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PEACH CRISP WITH MAPLE CREAM SAUCE



Peach Crisp with Maple Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups heavy cream
5 tablespoons pure maple syrup
3 tablespoons light corn syrup
1 stick cold salted butter, plus more for greasing
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
6 fresh peaches, sliced (5 or 6 cups)
Grated zest and juice of 1/2 lemon
2 tablespoons pure maple syrup

Steps:

  • Begin by making the maple cream sauce. It needs to chill before serving.
  • Pour the cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over a moderate heat, stirring constantly, until the sauce is thickened and reduced by about a third, about 20 minutes. Chill for at least an hour before serving over the warm peach crisp.
  • To prepare the peach crisp, preheat the oven to 350 degrees F. Butter a 9-inch square or 8- by 12-inch baking dish.
  • Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt.
  • Cut the cold butter into pieces. Add the butter to the bowl and use a fork, pastry cutter or pastry blender to cut into the flour mixture. The mixture should resemble a moist, coarse meal.
  • Place the peaches in a bowl, add the lemon zest to the peaches, mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into the prepared baking dish. Top with the crumb mixture, evening out the surface with a fork.
  • Cover tightly with foil and bake, about 15 minutes.
  • Remove the foil and bake until the topping is crisp and golden brown, about 30 minutes more. If the topping appears underdone, continue baking in 10 minute increments until it's done.
  • Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.

PEACH CRISP WITH MAPLE CREAM SAUCE



Peach Crisp with Maple Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
1/2 a lemon
7 tablespoons real maple syrup
1 1/2 cups heavy cream
3 tablespoons light corn syrup

Steps:

  • Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, 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 the maple cream sauce over the peach crisp. Serve warm.

PEACH CRISP WITH A MAPLE CREAM SAUCE



Peach Crisp with a Maple Cream Sauce image

Peaches are plentiful in Texas. I can't think of a better use for them than to make a peach crisp. This one adds a yummy maple cream sauce (which you could leave off if you prefer). This recipe comes from The Pioneer Woman. *Prep time includes chilling of the maple cream sauce.*

Provided by Kathy D

Categories     Fruit Desserts

Time 2h30m

Number Of Ingredients 15

MAPLE CREAM SAUCE:
1 1/2 c heavy cream
5 Tbsp pure maple syrup
3 Tbsp light corn syrup
PEACH CRISP:
1 c all-purpose flour
1/2 c granulated sugar
1/2 c packed light brown sugar
1/2 tsp ground cinnamon
1 dash(es) nutmeg
1/4 tsp salt
1 stick (1/4 lb) cold butter
5-6 c fresh peaches, peeled and sliced (about 6 peaches)
1/2 lemon, grated zest and juice
2 Tbsp pure maple syrup

Steps:

  • 1. Maple Cream Sauce: Pour the heavy cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over medium 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 the warm peach crisp.
  • 2. Peach Crisp: Preheat the oven to 350 degrees F. Start with the crumb mixture. In a medium bowl, combine the flour, sugar, brown sugar, cinnamon, nutmeg and salt. Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Place the peaches in a bowl. Add the lemon zest to the peaches. Mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into a 9-inch square or 8x12-inch baking dish. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for about 15 minutes. Remove foil and bake 30 minutes more, or until the topping is crisp and golden brown. If the topping appears underdone, continue baking in 10 minute increments until it is done.
  • 3. Spoon the warm crisp onto a plate and drizzle the chilled maple cream sauce over the top. Enjoy!

PEACH CRISP WITH MAPLE CREAM SAUCE



Peach Crisp with Maple Cream Sauce image

Notes from the coobook: This is one of the great ones, folks, Drink any remaining maple cream sauce with a straw. Then fall into a deep sleep and wake up in a week, after your guilt subsides. Makes one 8 x 12 inch crisp.Unknown source

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 15

maple cream sauce:
1 1/2 cups heavy cream
5 tbsp. pure maple syrup
3 tbsp. light corn syrup
peach crisp:
1 cup flour
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
dash nutmeg
1/4 tsp. salt
1/4 lb. cold butter
5 or 6 cups peeled and sliced fresh peaches, about 6 peaches should be enough
grated zest and juice of 1/2 lemon
2 tbsp. pure maple syrup

Steps:

  • 1. Pour cream into a heavy pan. Add the maple syrup and corn syrup. Cook over medium heat, stirring constantly til sauce is thickened and reduced by a third, about 20 minutes. Chill for at least an hour before serving over warm peach crisp.
  • 2. to make the peach crisp, preheat oven to 350. Start with the crumb mixture. In a medium bowl, mix the flour, sugar, brown sugar, cinnamon, nutmeg and salt. Cut cold butter into pieces. Add butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist coarse meal.
  • 3. Put the peaches in a bowl. add the lemon zest to the peaches. Mix in the lemon juice and maple syrup and gently stir the peaches to mix.
  • 4. Pour peaches into a 9 inch square or 8 x 12 inch baking dish. Top with the crumb mixture, evening out the surface with a fork. cover tightly with foil and bake for about 15 minutes. Remove foil and bake 30 minutes more or til topping is crisp and golden brown. If topping appears underdone, continue baking in 10 minute increment til it's done. spoon the warm crisp onto a plate and drizzle the chilled maple cream sauce over the top

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