1. In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt. Cut butter into small pieces and gradually add to flour mixture until crumbly Use your hands to mix, it’s easier.

2. Peel peaches and cut into slices, place into a bowl. Add the zest from half a lemon, then squeeze juice from lemon half and stir in with peaches. Add 2 tablespoons real maple syrup to peaches, stir well.

3. Pour peach mixture into a square baking dish (8 or 9 inch) and cover evenly with crumb topping. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

1. Pour heavy cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over medium heat until thickened and reduced about 1/3, approximately 15 minutes.

2. Refrigerate mixture until it is cold and thick, about 15 minutes. Drizzle sauce over warm peach crisp.