Pioneer Woman Peach Crisp With Maple Cream Sauce

This warm, buttery Pioneer Woman peach crisp with maple cream sauce is made with fresh sliced peaches, lemon zest, maple syrup, and a cinnamon-nutmeg crumb topping, served with a chilled maple cream sauce drizzled over the top. It takes about 20 minutes to prep and 45 minutes to bake.

The crisp topping starts covered with foil for the first 15 minutes, which lets the peaches steam and soften underneath before the foil comes off and the crumb layer starts browning. That two-stage bake gives you tender, juicy fruit and a crispy top instead of raw peaches under a burnt crust. If the top still needs more color after the second bake, crank the broiler for a minute or two, but do not leave the kitchen. It goes from golden to black in seconds.

The maple cream sauce is what makes this recipe Gee’s and nobody else’s. You cook whipping cream with maple syrup and corn syrup over moderate heat until it reduces by about a third, then chill it until thick and pourable. If you don’t have time for the fridge, set the saucepan in a bowl of ice and stir. It thickens in about 15 minutes. Serve the sauce cold over warm crisp so you get that hot-cold contrast in every bite.

Pioneer Woman Peach Crisp With Maple Cream Sauce

Author: Hamdi Saidani Courses:Peache Desserts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

This Pioneer Woman peach crisp with maple cream sauce pairs cinnamon-nutmeg crumb-topped baked peaches with a chilled, thick maple cream sauce for a warm-cold summer dessert.

Ingredients

For the crisp:

• 5 to 6 fresh peaches, peeled and sliced
  
• 1 cup flour
  
• 1/2 cup sugar
  
• 1/2 cup light brown sugar, firmly packed
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/4 teaspoon salt
  
• 1 stick (1/2 cup) butter
  
• 1/2 lemon, zested and juiced
  
• 2 tablespoons real maple syrup

For the maple cream sauce:

• 1 1/2 cups whipping cream
  
• 3 tablespoons light corn syrup
• 5 tablespoons real maple syrup
  

Instructions

1. Preheat the oven to 350°F.
   
2. Mix the flour, sugar, brown sugar, cinnamon, nutmeg, and salt together in a medium bowl. Cut the butter into small pieces and work it into the flour mixture with a fork or pastry cutter until evenly combined.
   
3. Peel and slice the peaches into a bowl. Add the lemon zest, squeeze in the juice from the lemon half, and stir in 2 tablespoons of maple syrup. Mix well.
   
4. Pour the peach mixture into a small baking pan, about 8 or 9 inches square. Sprinkle the crumb topping evenly over the fruit.
   
5. Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for an additional 20 to 30 minutes until the top is crisp and golden brown.
   
6. For the maple cream sauce, pour the whipping cream into a saucepan. Add 5 tablespoons of maple syrup and 3 tablespoons of corn syrup. Stir together over moderate heat until the sauce thickens and reduces by about one-third, approximately 15 minutes.
   
7. Chill the sauce in the refrigerator until cold and thick, or set the saucepan into a bowl of ice and stir until it cools and thickens, about 15 minutes.
   
8. Serve the warm peach crisp with the cold maple cream sauce drizzled generously over the top.

FAQs

Can I use pancake syrup instead of real maple syrup?

Real maple syrup gives a deeper, more complex sweetness. Pancake syrup is mostly corn syrup with artificial maple flavoring, so the cream sauce and the fruit filling both lose depth. It’ll work in a pinch but the difference is noticeable.

Why does the recipe start covered with foil?

Covering the pan for the first 15 minutes traps steam and softens the peaches before the topping starts browning. Without foil, the crumb layer crisps up too fast while the fruit underneath stays raw and firm. Removing it halfway through gives you both tender fruit and a golden crust.

Can I make the maple cream sauce ahead of time?

Up to two days ahead, stored covered in the fridge. It thickens further as it sits, so give it a good stir before serving. If it’s too thick to drizzle, let it sit at room temperature for a few minutes until it loosens just enough to pour.

Do the peaches need to be firm or ripe?

Use peaches that are ripe but not overly soft. Mushy peaches break down completely during baking and turn the filling watery. Slightly firm fruit holds its shape, softens in the oven, and gives you clean slices of peach in every spoonful.

What do I serve it with?

Warm from the pan with the cold maple cream sauce poured over generously. For a dessert table, the Peach Cobbler next to it lets guests compare the biscuit-topped version against this crunchier crumb style. The Peach Crumble alongside makes it a full peach trio if you really want to go all out with a theme.