Seriously y’all – I gotta start this diet.  I’ve been eating waaaaay too much of the food I have been cooking! I need to just cook it, taste it and give it away!!!!

Until I lose this 7 lbs that is  – then I’ll start eating again and the whole process will start over!! 🙂

Monday night after the enchilada casserole, we had homemade peach crisp with chilled maple cream sauce. Oh honey, we were all in a food coma – sprawled out in the den like a bunch of beached whales!

It was then and there that I announced – “Peanut Gallery – you either get dinner or dessert! Not both anymore!” and they readily agreed. So some nights will be dessert nights! That could be a really good thing!

Let me tell you about this peach crisp.  Mmm Mmm good!!! I’ll show you a picture later to prove it!

Peach Crisp with Chilled Maple Cream Sauce (adapted from the great Pioneer Woman)

• 5 whole To 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 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

I would start with the cream sauce so it can be chilling in the fridge.

Put the cream, maple syrup and corn syrup in a small sauce pan and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate until it has chilled and thickened even more.

Onto the peach crisp:

Place peeled peaches in a bowl (let me tell you – I do not like the job of peeling peaches). Add in the zest and juice from the half lemon and stir in 2 tablespoons of maple syrup. Mix well.

Pour peaches into a small pan (I used a deep pie plate).

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

Then work the cut up butter into the flour mixture with a fork until evenly mixed. (I let my butter get a little too soft and I ended up mixing it with my hands)

Crumble mixture on top of the peaches.

Cover tightly with foil. Bake covered for 15 minutes at 350°. Remove foil and bake for additional 20-30 minutes until browned and crisp. I took her advice and turned the broil on for a few minutes before I took it out.

Serve warm with the chilled maple cream sauce drizzled on top.

Well, I decided to drizzle the cream sauce on top of the ice cream I plopped on it – you know – just to cool it off. 😉

So, I told you earlier that I had a picture proving how good it was……

Here’s your proof:

There were only 4 of us.

That’s immediately after a very large dinner.

You see why I’m talking diet?

Enjoy!

abp