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*picture from Pioneer Woman

Pioneer Woman's Peach Crisp with Maple Cream Sauce

1 c. flour

1/2 c. sugar

1/2 c. firmly packed light brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/2 c. butter, cut into bits

5-6 c. peeled, sliced fresh peaches

Juice and grated zest of 1/2 lemon

2 Tbs. maple syrup (the real stuff)

Preheat oven to 350 degrees. Combine flour, sugars, cinnamon, nutmeg, and salt in medium bowl. Cut in butter with a fork until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake for 15 minutes. Remove foil and bake 20-30 minutes more or until top is crisp and brown. You might want to broil for a couple minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce

1 1/2 c. whipping cream

5 Tbs. maple sugar

3 Tbs. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over peach crisp.