My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.)
I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness.
Ingredients:
- 6 whole fresh peaches
- 1 cup flour
- 1/3 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick) – cold
- the juice and zest of one lemon
- 6 tablespoons pancake syrup, divided
- 1 1/2 cups heavy whipping cream
- 1 tablespoon light corn syrup
Preheat the oven to 350 degrees. Mix together the flour, sugar, brown sugar, cinnamon, nutmeg, and salt.
Cut the butter into small pieces and add the pieces of the flour mixture little by little. Combine using a fork or pastry cutter. Keep mixing and adding in the butter until it resembles a fine crumb.
Peel the peaches and remove the pit. Slice into pieces (I got about 6 pieces from each peach) and add to a bowl.
Zest the lemon and squeeze the lemon juice over the peaches.
Add 2 tablespoons maple syrup to the peaches and mix to combine.
So. Despite me over-browning the crisp, it was still salvageable. And it was really good. The maple cream sauce really makes the dessert. The chilled cream sauce is so yummy poured over the hot crisp. My boyfriend loved it as well. He devoured it!- 6 whole fresh peaches
- 1 cup flour
- 1/3 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick) – cold
- the juice and zest of one lemon
- 6 tablespoons pancake syrup, divided
- 1 1/2 cups heavy whipping cream
- 1 tablespoon light corn syrup
- Preheat the oven to 350 degrees.
- Mix together the flour, sugar, brown sugar, cinnamon, nutmeg, and salt.
- Cut the butter into small pieces and add the pieces of the flour mixture little by little. Combine using a fork or pastry cutter. Keep mixing and adding in the butter until it resembles a fine crumb.
- Peel the peaches and remove the pit. Slice into pieces (I got about 6 pieces from each peach) and add to a bowl.
- Zest the lemon and squeeze the lemon juice over the peaches.
- Add 2 tablespoons maple syrup to the peaches and mix to combine.
- Pour the peach mixture into a small pan (8” or 9” is ideal. You want the peaches to be about 2/3 of the way up the pan). Cover the peaches with the crumb topping.
- Cover with foil and bake at 350 degrees for 15 minutes. Remove the foil after 15 minutes and bake for 20-30 minutes or until the crumb topping is crisp.
- While waiting for the peach crisp to bake, make the maple cream sauce. Pour the heavy cream into a saucepan. Add 4 tablespoons maple syrup and 1 tablespoon corn syrup and stir over medium heat until the mixture reduces by about 1/3 (about 15 minutes). Refrigerate until mixture is cold.
- Drizzle the sauce over the crisp and serve.
What do you think?