Peach Crisp with Maple Cream Sauce

Ben works with a lady who has several peach trees. Each year she invites us over to pick peaches to our hearts' content. Every year I freeze the majority of them for smoothies and shakes but we also eat a fair share of them fresh. This year I decided to try this recipe to use up the remaining peaches. It did not disappoint! I found this recipe on http://sisterscafe.blogspot.com but it originally came from "The Pioneer Woman Cooks."

Peach Crisp with Maple Cream Sauce

1 cup flour
1/2 c. sugar
1/2 firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup

*Maple cream Sauce, for serving (make beforehand, see instructions below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake20 to 30 minutes more or until top is crisp and brown. You might want to broil fora couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce
1 1/2 cups whipping cream
5 T. maple syrup
3 T. 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 until thickened. Drizzle generously over Peach Crisp.