Peach Crisp with Maple Cream Sauce

This summer has pretty much fostered my obsession with everything peaches. I've been glued to everything having to do with the furry, sweet, gorgeous things. When I choose recipes I love to read how the baker feels about the product. Most of the time most people don't even write about how the thing actually tastes which makes me so mad!!! Something pretty and something tasty can be two absolutely different things. That's why I love The Pioneer Woman!

She includes step to step photos which help me make sure I am doing everything right and that everything looks right as well. But besides that her recipes always look effing glorious and she includes descriptions of the flavors that make me drool all over my computer. Trust me people, start drooling because this peach crisp is all that and more! Gooey, sweet peaches with crispy, buttery crumble. I DIE for this crumble... oh gosh so good!!!! And the maple cream sauce?!?!? I've died and gone to heaven. One problem I had with this recipe was that it was a bit too sweet for me though. So next time I make it (trust me, there will be a next time), I'd cut back on the sugar a lot (I've included the original recipe and adjustments).

Before being baked:

After being baked:

The maple cream sauce:

Pioneer Woman's Peach Crisp with Maple Cream Sauce

Yields: approximately 8 - 10 servings

Original recipe from The Pioneer Woman, which can be found here.

For the peach crisp:

1/2 cup flour

1/4 cup sugar (I would eliminate this)

1/4 cup light brown sugar

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. salt

1/2 stick unsalted butter, room temperature

2.5 - 3 cups of peaches

zest of 1/4 a lemon

juice of 1/4 a lemon

1 tbsn. maple syrup (I would eliminate this as well unless you peaches were super sour)

For the maple cream sauce:

3/4 cup heavy whipping cream

2.5 tbsn. maple syrup (reduce to 1 tbsn.)

1.5 tbsn. light corn syrup

Preheat oven to 350 F. Add flour, sugars, cinnamon, nutmeg and salt in a medium bowl and mix well. Cut butter into bits and add it to the bowl and cut into flour mixture. Peel and slice the peaches, not overly ripe or soft. Add the zest, lemon juice and maple syrup to the peaches and mix well. Pour into a small baking pan and then top with the crumb topping. Cover tightly with foil and pop into oven for 15 minutes. Remove the foil and bake for another 20 - 30 minutes until top is crispy and brown. To make the sauce, stir all of the ingredients together over moderate heat, stirring constantly until thick and reduced by about 1/3, about 15 minutes. Chill until cooled and thickened. Serve over your peach crisp and enjoy!