Monday, October 25, 2010

Peach Crisp

Hello Monday!   It's been a whirlwind week already, and it's only Monday.  I decided to play hookie from Spanish class today (I mean, I've got the highest grade in there, so what's one day off) because I've got a big presentation in one of my biology classes on Thursday and I've yet to put the Powerpoint together.  Yes, I've been a procrastinator, but who hasn't been?  More power to you if you can get things done ahead of time!

This weekend was pretty great.  Andy and I went to dinner at Limestone Restaurant and I must say, I was pretty impressed with everything.  We did a 3-course tasting menu paired with wine and it was excellent!  I love seeing tasting menus on a restaurant's menu.  For one, it allows newbies like us, who are indecisive, but open-minded, to try out some of the best things on the menu.  And I love the element of surprise, not knowing what we're eating until it hits the table.  Call me weird, but I love the "adventure"!

Sunday was even somewhat productive.  We headed downtown and perused the Asian market!  It's always fun going in there because I've got to make out what and where everything is, but I always find something new and interesting!  And plus, you can't beat the prices of the Asian market!

Anyway, I'm back with a dessert option!  I didn't give up posting baked goods, after all!  This one is from the Pioneer Woman's Cookbook (which I love!) and it's definitely going to be made again... and again... and again!

Adapted from The Pioneer Woman Cooks "Peach Crisp With Maple Cream Sauce"

Maple Cream Sauce:

1 & 1/2 cups heavy cream
5 tablespoons maple syrup
3 tablespoons light corn syrup

Peach Crisp:

1 cup flour
1/2 cup sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of salt
1 stick unsalted butter, chilled
3 cups frozen peach slices
zest from 1 lemon
juice from 1 lemon
2 tablespoons maple syrup

You can start off with the maple cream sauce. 

Pour the cream, maple syrup, and corn syrup into a medium saucepan under medium heat.  Stirring frequently, heat mixture for about 20 minutes or so.  It should be thickened and slightly reduced.

Chill mixture in fridge for at least 1 hour.

Meanwhile, you can prepare the crisp.  Preheat oven to 350 F.

In a medium bowl, combine flour, sugar, brown sugar, cinnamon, nutmeg, and salt.

Cut the chilled butter into pieces and add to flour mixture.  Using a fork, cut butter into flour until the mixture resembles a moist, coarse meal.

In a shallow baking dish, add peaches, lemon zest, and lemon juice.  Toss well and stir in maple syrup.  Toss one more time.

Top peaches with butter/flour mixture and tightly cover dish with foil.  Place in oven for about 15 minutes.

Remove foil and bake for about 30-40 more minutes, or until topping is crisp and golden brown.

Place heaping scoop of peach crisp on a plate and top with maple cream!

This was absolutely sensational!  In fact, I'm eating some right now!  We had this after dinner last night and it was probably one of the first times Andy hasn't complained that I gave him a dessert with fruit in it!  Score!  And I forgot to add ice cream to the warm peach crisp, but Andy said that was okay too, because the maple cream sauce kind of gave the effect of melted ice cream!  So all in all, this is a fantastic, easy, and delicious dessert!  Enjoy guys!


  1. That maple cream sauce really makes this dish look luscious. I was always a procrastinator in college too. It seems like the ideas just didn't start flowing until the night before. Ditto with the Asian markets - the prices are incredible and the quality of the produce can't be beat. I wouldn't think of shopping anywhere else.

  2. Yes, Pioneer Woman has some recipes! This one looks very yummy.

  3. Beautiful photos! This sounds great!

  4. Wow, the Peach Crisp looks so attractive with bright colours of white and orange.



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