Saturday, August 4, 2012

Thank You, Pioneer Woman! Peach Crisp w/Maple Cream Sauce

I'm baaaack!  I missed you!  The last few weeks of July were crazy busy.  I'll have more on that later, but for now, let's talk fresh Colorado peaches.

Fresh peaches. Yum.

Yes, peaches.  They are finally in season!  We bought our first bucketful from the Frederick Farmers Market this past week and knew exactly what we were going to make with them - The Pioneer Woman's Peach Crisp with Maple Cream Sauce from her first cookbook, The Pioneer Woman Cooks, Recipes From an Accidental Country Girl.  Our oldest daughter has raved about this recipe ever since she made it last year.  Thank YOU, Mrs. Gramith!

O.M.G.  Can you say heavenly and sinful in the same sentence?

Corn Syrup and PURE Maple Syrup...

and some heavy cream...

makes this Maple Cream Sauce.  This is the SINFUL.

For the Peach Crisp, you'll need flour, sugar, brown sugar, cinnamon, nutmeg, salt, cold butter, fresh peaches, zest and juice of 1/2 lemon and pure maple syrup. (flour, nutmeg and lemon not pictured, oops!)

For the crumble mixture, dry ingredients are mixed together, and then you cut in the butter.

I neglected to take a picture of the sliced peaches!  I was so busy stirring the maple cream sauce on the stove while hubby combined the peach mixture and crumble mixture.  Bad Kelly.

The crumble mixture on top of the peaches.

Fresh out of the oven.  This is the HEAVENLY part.

Heavenly and Sinful.  Oh yeah.

Peach Crisp with Maple Cream Sauce


1 1/2 cups heavy cream
5 tablespoons pure maple syrup
3 tablespoons light corn syrup (I used dark corn syrup, it's what I had on hand)

1.  Mix cream, maple syrup and corn syrup in heavy saucepan.
2.  Cook over moderate heat, stirring constantly until the sauce is thickened and reduced by a third, about 20 minutes.
3.  Chill for at least an hour before serving over warm peach crisp.


1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
dash of nutmeg
1/4 tsp salt
1/4 lb (1 stick) cold butter
5 or 6 cups peeled and sliced fresh peaches (about 6 peaches)
Grated zest and juice of 1/2 lemon
2 tablespoons pure maple syrup

1.  Preheat oven to 350 degrees.
2.  In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt.
3.  Cut the cold butter into 1/2 inch square pieces.
4.  Add the butter to the flour mixture and use a fork or pastry blender to cut it into the dry ingredients.  The mixture should resemble a moist, coarse meal.
5.  Place the peaches in a bowl.  Add the lemon zest.
6.  Next, gently stir in the lemon juice and maple syrup.
7.  Pour the peaches into a 9-inch square or 8x12-inch baking dish.
8.  Spread the crumb mixture evenly over the peaches.
9.  Cover with foil and bake for 15 minutes.
10. Remove the foil and bake 30 more minutes, or until the topping is crisp and golden brown.
11. Spoon the warm crisp onto a plate, and drizzle with the chilled cream sauce.

PW says to drink any leftover Maple Cream Sauce with a straw.  Daughter #1 said the leftover Maple Cream Sauce was great on oatmeal.  Both of those suggestions work for me!

This is definitely a keeper.  You can't eat it everyday and keep your waistline in check, but you have to make it once during peach season!

Til next time ~ find your joy!


  1. So glad I found your blog! :) This recipe looks AMAZING! I now know why people rave about Colorado peaches! Yum

    1. Ali, you have to try them. They are fresh, sweet, tart and sooooo flavorful!