Kitchen Commons Community Recipes

Back to Recipes
Cooking Group 2012

Peach Crisp with Maple Cream Sauce

1 crisp
Adapted from


  • 5-6 whole fresh peaches (best when not overly ripe or soft)
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 stick butter (1/2 cup)
  • 1/2 whole lemon
  • 7 tbsp maple syrup, divided
  • 3 tbsp light corn syrup or agave nectar
  • 1-1/2 cup whipping cream

NOTE: If you are unable to use real maple syrup, pancake syrup can be substituted. You will not have to add the extra corn syrup or agave to the cream sauce.


  1. 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 the flour mixture until evenly mixed.
  2. Pit and chop peaches into a bowl. Add the zest from half a lemon. Squeeze juice from half a lemon and stir in with peaches and zest. Add 2 tbsp real maple syrup (or pancake syrup) to peaches, stir well.
  3. Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake for an additional 20-30 minutes or until crisp and brown on top.

Maple Cream Sauce

  1. Pour whipping cream into a saucepan. Add 8 tbsp pancake syrup (or 5 tbsp real maple syrup and 3 tbsp agave or corn syrup) and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.
  2. 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.
  3. Drizzle sauce over peach crisp. Serve warm.

Follow us on Social Media!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.