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1
Begin by making the maple cream sauce.
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2
It needs to chill before serving.
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3
Pour the cream into a heavy saucepan.
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4
Add the maple syrup and corn syrup.
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5
Cook over a moderate heat, stirring constantly, until the sauce is thickened and reduced by about a third, about 20 minutes.
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6
Chill for at least an hour before serving over the warm peach crisp.
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7
To prepare the peach crisp, preheat the oven to 350 degrees F. Butter a 9-inch square or 8- by 12-inch baking dish.
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8
Start with the crumb mixture.
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9
In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt.
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10
Cut the cold butter into pieces.
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11
Add the butter to the bowl and use a fork, pastry cutter or pastry blender to cut into the flour mixture.
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12
The mixture should resemble a moist, coarse meal.
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13
Place the peaches in a bowl, add the lemon zest to the peaches, mix in the lemon juice and maple syrup and gently stir the peaches to combine.
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14
Pour the peaches into the prepared baking dish.
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15
Top with the crumb mixture, evening out the surface with a fork.
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16
Cover tightly with foil and bake, about 15 minutes.
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17
Remove the foil and bake until the topping is crisp and golden brown, about 30 minutes more.
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18
If the topping appears underdone, continue baking in 10 minute increments until it's done.
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19
Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.
