Monday, November 9, 2009

Peach Crisp With Maple Cream Sauce

1 c flour

½ c sugar

½ c firmly packed light brown sugar

½ tsp cinnamon

½ tsp nutmeg

¼ tsp salt

1 stick butter, cut into bits.

Mix ingredients together with a fork or pastry cutter. Mix until butter is evenly mixed in. Set aside. Peel and slice 5-6 cups of fresh peaches. Take half of a fresh lemon and grate off the zest. Add zest to peaches and squeeze the juice from the lemon half. Add 2 T pure maple syrup. Stir peaches well. Pour peach mixture into an 8X8-inch baking dish. Sprinkle crumb mixture over the top. Lightly even out with a fork. Cover tightly with tin foil and bake at 350* for 15 minutes. Remove the foil and bake for an additional 20-30 minutes or until top is crisp brown.

Maple Cream Sauce:
1 ½ c heavy whipping cream

Pour into a small saucepan and add;

5T pure maple syrup

3T light corn syrup

Cook over medium heat, stirring constantly, until thickened about 15 minutes, no need to stir vigorously!! Remove from heat and chill in the refrigerator until it’s cold and thick. Pour sauce over warm cobbler and serve.

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