Maple Peach Crisp


Perfect for the peach lover!

  • 2 large drained cans of sliced peaches (1 lb each)
  • 5 tablespoons light pancake syrup
  • 2 tablespoons vanilla
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar + 3 tablespoons
  • 1/4 tsp salt
  • 1 tablespoon ground cinnamon
  • 1 cup old fashioned rolled oats
  • 1 stick very cold butter
  • 1 cup heavy whipping cream

Drain your canned peaches and pour into a large bowl. To the peaches, add vanilla and 2 tablespoons of pancake syrup – stir!
While stirring, use your spoon to break the peaches up into smaller chunks. There will be some large slices and some small pieces. It will keep people on their toes!
Set peaches aside.

In a separate large bowl, combine flour, brown sugar, 1 cup only of granulated sugar, salt and cinnamon – whisk together.

Add the oats and whisk some more!

Cut up a stick of cold butter.

I cut it in half lengthwise then cut it into smaller chunks and threw it into my dry mix.

Use a pastry cutter to cut the butter into the dry mixture. If you do not have a pastry cutter, fear not! You can use a fork or use two knives in a crisscross motion to get the job done!

Do so until pea sized crumbs have formed.

Spray a 13×9 baking dish with baking spray or grease with butter.

Add half of the dry mix to the dish.

Pour the entire bowl of peaches on top of the dry mix.

Now use pour the remainder of the dry mixture over top the peaches!

Bake in a 375° oven for 35 minutes until light browned on top and peach juice starts to bubble through the topping!

While your Maple Peach Crisp is baking, you can whip together the maple topping – literally!

Combine 1 cup of heaving whipping cream in a stand up mixer or bowl with a hand mixer with 3 tablespoons of pancake syrup and 2 tablespoons of sugar.

Mix until soft peaks start to form. If you over mix, yours will turn out a little less put together , like mine. In the end, mine kind resembled Cool Whip. I’m okay with that!

Once your crisp has cooled completely, top the entire thing off with a thin layer of the maple cream!

Mangia!

Maple Peach Crisp
Perfect for the peach lover!
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Ingredients
  1. 2 large drained cans of sliced peaches (1 lb each)
  2. 8 tablespoons light pancake syrup
  3. 2 tablespoons vanilla
  4. 1 cup flour
  5. 1/2 cup packed brown sugar
  6. 1/2 cup granulated sugar + 3 tablespoons
  7. 1/4 tsp salt
  8. 1 tablespoon ground cinnamon
  9. 1 cup old fashioned rolled oats
  10. 1 stick very cold butter
  11. 1 cup heavy whipping cream
Instructions
  1. In a large mixing bowl, combine drained peaches, vanilla and 2 tablespoons of syrup. Stir together. Set aside.
  2. In another large bowl, Stir together the brown sugar, 1 cup of granulated sugar, salt and cinnamon. Stir to combine then whisk in the oats.
  3. Cut cold butter into small pieces and add to dry mix. Use pastry cutter to cut butter in until mixture becomes crumbly.
  4. Pour half of the dry mixture into a greased 13x9 baking dish.
  5. Pour entire bowl of peaches over the dry mixture in the dish. Sprinkle remaining dry mix over top of the peaches.
  6. Bake in 375 degree oven for 30-35 minutes
Topping
  1. Add heavy cream, 6 tablespoons of syrup and 3 tablespoons of granulated sugar into the bowl of a stand up mixer and beat until soft peaks form. A hand held mixer will work as well.
  2. Spread topping over cooled crisp and serve!
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