PEACH CRISP WITH MAPLE CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Begin by making the maple cream sauce. It needs to chill before serving.
- Pour the cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over a moderate heat, stirring constantly, until the sauce is thickened and reduced by about a third, about 20 minutes. Chill for at least an hour before serving over the warm peach crisp.
- To prepare the peach crisp, preheat the oven to 350 degrees F. Butter a 9-inch square or 8- by 12-inch baking dish.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork, pastry cutter or pastry blender to cut into the flour mixture. The mixture should resemble a moist, coarse meal.
- Place the peaches in a bowl, add the lemon zest to the peaches, mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into the prepared baking dish. Top with the crumb mixture, evening out the surface with a fork.
- Cover tightly with foil and bake, about 15 minutes.
- Remove the foil and bake until the topping is crisp and golden brown, about 30 minutes more. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.
PEACH CRISP WITH MAPLE CREAM SAUCE
Notes from the coobook: This is one of the great ones, folks, Drink any remaining maple cream sauce with a straw. Then fall into a deep sleep and wake up in a week, after your guilt subsides. Makes one 8 x 12 inch crisp.Unknown source
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 15
Steps:
- 1. Pour cream into a heavy pan. Add the maple syrup and corn syrup. Cook over medium heat, stirring constantly til sauce is thickened and reduced by a third, about 20 minutes. Chill for at least an hour before serving over warm peach crisp.
- 2. to make the peach crisp, preheat oven to 350. Start with the crumb mixture. In a medium bowl, mix the flour, sugar, brown sugar, cinnamon, nutmeg and salt. Cut cold butter into pieces. Add butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist coarse meal.
- 3. Put the peaches in a bowl. add the lemon zest to the peaches. Mix in the lemon juice and maple syrup and gently stir the peaches to mix.
- 4. Pour peaches into a 9 inch square or 8 x 12 inch baking dish. Top with the crumb mixture, evening out the surface with a fork. cover tightly with foil and bake for about 15 minutes. Remove foil and bake 30 minutes more or til topping is crisp and golden brown. If topping appears underdone, continue baking in 10 minute increment til it's done. spoon the warm crisp onto a plate and drizzle the chilled maple cream sauce over the top
PEACH CRISP WITH A MAPLE CREAM SAUCE
Peaches are plentiful in Texas. I can't think of a better use for them than to make a peach crisp. This one adds a yummy maple cream sauce (which you could leave off if you prefer). This recipe comes from The Pioneer Woman. *Prep time includes chilling of the maple cream sauce.*
Provided by Kathy D
Categories Fruit Desserts
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. Maple Cream Sauce: Pour the heavy cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over medium heat, stirring constantly, until the sauce is thickened and reduced by a third, about 20 minutes. Chill for at least an hour before serving over the warm peach crisp.
- 2. Peach Crisp: Preheat the oven to 350 degrees F. Start with the crumb mixture. In a medium bowl, combine the flour, sugar, brown sugar, cinnamon, nutmeg and salt. Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Place the peaches in a bowl. Add the lemon zest to the peaches. Mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into a 9-inch square or 8x12-inch baking dish. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for about 15 minutes. Remove foil and bake 30 minutes more, or until the topping is crisp and golden brown. If the topping appears underdone, continue baking in 10 minute increments until it is done.
- 3. Spoon the warm crisp onto a plate and drizzle the chilled maple cream sauce over the top. Enjoy!
EASY PEACH CRISP I
Fastest one pan, oven baked dessert I have ever made! Kids and adults alike will eat this cold or hot - just give 'em a spoon! (Or perhaps a scoop of vanilla ice cream on top too!). White cake mix can be used in place of yellow.
Provided by MSMACK
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
- Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
- Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 58.4 g, Cholesterol 0.9 mg, Fat 12.5 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 373.4 mg, Sugar 42.4 g
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