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?