Tuesday, August 6, 2013

Peach Crisp

Peach Crisp

I love fresh fruit. I can't think of a fruit that I don't like. At least one that I can get my hands on. I've never tried Durian but from the description that it smells like dirty feet, rotten eggs or decaying flesh, it makes me think that it would be one of the fruits I wouldn't like.

I love eating in season. I think it makes more sense to eat fruits or veggies when they are ripe for the picking. That's why you'll see me making lots of fruit crisps and cobblers during the summer.

Peaches are juicy and oh so flavorful right now that I just had to make a peach crisp.

Peach Crisp 1

My neighbor saw me posting about this on Facebook and told my hubby it looked good, so we brought over a few bowls. They were very happy.

This recipe is from Pioneer Woman. She serves it with Maple Cream Sauce. It was super hot out when I made this. The heat makes me cranky. I had every intention of making the sauce, but the crankiness took over and I decided to skip it. I've included the recipe for it here in case your not as cranky as me and are inclined to make it.

Peach Crisp with Maple Cream Sauce
recipe from Pioneer Woman
5 whole To 6 Whole Fresh Peaches, peeled (best when not overly ripe or soft)
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 Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Put the peeled peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

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

Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.
Post a Comment