A few commenters on The Pioneer Woman Cooks said the peach juices were a little runny. One of them said they would add up to 3 T. of flour to the peaches to thicken the juices. I halved this recipe, and so I think I sprinkled about 1 T. flour on the peaches, and I didn't think it was too runny. Atleast not when it was fresh. Sitting overnight made it kind of runny. Speaking of which, this wasn't as good the second day. I think this might be one of those recipes that is magic when it's fresh, but loses a bit of the sparkle when you eat the leftovers.
Peach Crisp with Maple Cream SauceSubmitted by Erin
1 cup flour
1/2 c. sugar
1/2 firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup
*Maple cream Sauce, for serving (make beforehand, see instructions below)
Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake20 to 30 minutes more or until top is crisp and brown. You might want to broil fora couple of minutes to ensure good color. Serve warm with maple cream sauce.
Maple Cream Sauce
1 1/2 cups whipping cream
5 T. maple syrup
3 T. light corn syrup
Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill until thickened. Drizzle generously over Peach Crisp.
Mmmmm. I'll have to try this next year with some fresh peaches!
ReplyDeleteWow! That looks good. I'm now out of peaches, but I'll have to try that next year.
ReplyDeleteI have this printed out to try--but I never had any real maple syrup on hand to make it. It looks great! I am glad you tried and liked it--now I will for sure make this!
ReplyDeleteMelanie must have bought some real maple syrup in the end, because she gave me a bottle when she moved. Mom and I used it to make this tonight! The cobbler was really good. I think I like regular cobbler slightly better, but it was a good change for sure. I will be making it again when my peaches are on. Tonight I made it with frozen peaches from last year, which were yummy. However, I think using the frozen peaches made it kind of runny. So if you make this with frozen peaches, I would use the flour that Erin says some people suggested on the Pioneer Woman Cooks website.
ReplyDeleteJust made this tonight. Yummy!!! didn't have a fresh lemon so all I added was a tbsp. of lemon juice along with the maple syrup. were we really suppose to have real syrup, and not just the stuff we put on our pancakes? and then I didn't have the ingredients for the cream sauce. No need. we just ate it with some vanilla ice cream. Very very good. Probably the best topping on a fruit crisp I have ever had!!
ReplyDeleteYou guys are amazing! Thank you so much for all of "it"
ReplyDelete[...] a staple lately. Now I am ready to do some peach baking. I am envisioning peach pies, peach cobblers, crostadas, and muffins! And that doesn’t even count all the new recipes I have been [...]
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