This peach crisp is so good and the crumble is so good, but this dessert is really all about the maple cream sauce. It’s amazing and I can’t figure out enough adjectives to properly describe this.
This peach crisp has a great mix of juicy peaches and crunchy crumble, plus the salty from the crumble and the sweet of the maple cream sauce. It’s basically just all of the greatest hits.
This would be a fun one to add to the Thanksgiving dessert table if you want people to tell you how wonderful of a cook you are, just sayin’. Or you could always call my mom and she can help you out.
Very simple ingredients for this peach crisp and maple cream sauce. Nothing fancy, but come together to make incredible flavors.
Here is what you’ll need:
Cream Sauce Ingredients:
This peach crisp with maple cream sauce is super easy to make. You make it in two parts and then the maple cream drizzle to top it all off.
Peaches: Peel peaches and cut into slices. Then in a medium bowl, add the peach slices, lemon zest, lemon juice and 2 Tablespoons of maple syrup.
Crisp/Crumble: In a separate medium bowl, add the flour, sugar, brown sugar, cinnamon, nutmeg, salt and butter cut in pieces. I end up using my hands to mix the crumble together, just makes it easier and faster. You want to get it all combined until it looks like a crumbly sand texture.
Maple Cream Sauce: While the Peach Crisp is baking, you can start the cream sauce. In a saucepan, mix the heavy cream, maple syrup and corn syrup. Heat over medium for about 15 minutes then let cool and transfer to a container and place in the fridge to thicken.
I highly recommend using a real maple syrup rather. The flavor is more pure and is thinner. Regular maple syrup will work but if you have the chance, use real maple syrup.
I love a simple but delicious dessert! Check out some of my favorites below!
Here are a few of my favorites:
A simple peach crisp recipe topped with a buttery, brown sugar crumble topping. Then pair with the 3 ingredient maple cream sauce drizzled over top. The perfect pair.
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