Peach Crisp with Creamy Maple Sauce
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Crisp is a popular American dessert consisting of fruit coated in a shortcrust pastry crust and baked in the oven. The crumb topping creates a wonderfully crispy crust, giving the dessert its name. Make crisp with tender peaches coated in a savory, crispy crust and topped with a delicious cream and maple sauce. Serve crisp on its own or with a scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1/4 teaspoon salt
- 110 g butter
- 5-6 whole fresh peaches (firm, not overripe), peeled, cut in half, pitted (about 0.8 kg)
- Half a lemon
- 7 tablespoons maple syrup
- 1.5 cups heavy cream 33%
- 3 tablespoons corn syrup
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cut the butter into small pieces and gradually add it to the flour mixture. Mix thoroughly.
- In another bowl, slice the peaches into 1.5 cm thick wedges. Add the zest of half a lemon, squeeze in the juice, and toss with the peaches. Drizzle 2 tablespoons of maple syrup over the peaches. Toss to coat. Transfer the peaches to a small 8- to 9-inch baking dish and sprinkle evenly with the streusel. Cover with foil and bake for 15 minutes. Then remove the foil and bake for another 20-30 minutes, until crisp.
- Make the creamy maple sauce. Pour the heavy cream into a saucepan, add the remaining 5 tablespoons of maple syrup, and the corn syrup. Heat the sauce, stirring, over medium heat until thickened and reduced by a third, about 15 minutes.
Refrigerate the finished sauce until it thickens completely. Or, if you're in a hurry, place the saucepan in a bowl of ice and stir the sauce; it will cool and thicken within 15 minutes. Pour the creamy maple sauce over the peach crisp and serve warm.
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