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1
Preheat the oven to 350 degrees F.
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2
In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter.
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3
Cut the butter into small pieces and gradually add to flour mixture until evenly mixed.
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4
Slice the peaches 1/2-inch thick into a bowl.
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5
Add the zest from the lemon half.
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6
Squeeze juice from the lemon half and stir in with the peaches and zest.
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7
Add 2 tablespoons of the maple syrup to the peaches and stir well.
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8
Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping.
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9
Cover with foil and bake for 15 minutes.
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10
Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
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11
For the maple cream sauce, pour the heavy cream into a saucepan.
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12
Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes.
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13
Refrigerate the sauce until it is cold and thick.
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14
Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water).
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15
Stirring your mixture, it will cool and thicken in about 15 minutes.
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16
Drizzle the maple cream sauce over the peach crisp.
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17
Serve warm.
