Peach Crisp With Maple Cream Sauce Recipes

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.

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!

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

Steps:

• Preheat the oven to 350 degrees F.
• For the filling:
• Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
• For the topping:
• Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
• Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
• Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

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.

Steps:

• to prepare CRISP:.
• combine flour, sugar, cinnamon and nutmeg and salt.
• cut in butter with pastry blender till crumbly.
• Combine peaches with maple syrup, lemon juice and rind.
• Place in 9" square pan.
• Sprinkle with crumb mixture.
• Cover with foil and bake at 375* for 30 minutes.
• Remove foil and bake 15 minutes more.
• to prepare MAPLE SAUCE:.
• combine ingredients and simmer for 30 minutes or until thickened and reduced.
• Chill.