Peach Crisp with Maple Cream

I have the first cookbook from Ree Drummond (see The Pioneer Woman Cooks http://thepioneerwoman.com/my_cookbook/ ). I needed a dessert for church so I picked her Peach Crisp with Maple Cream. I brought home an empty dish. Delicious! I think you should try it too. Here is her original recipe  http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/ .Yeah, I changed her recipe a little because I didn't have fresh peaches, just frozen, but I don't think it made a difference.

6 cups of sliced peaches that have been mixed with the juice of 1/2 a lemon and 1/2 c. sugar, and 2 Tbl real maple syrup

Top with the crumb mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 tsp cinnamon, a pinch of nutmeg, 1/4 tsp salt and 1 stick of butter cut in with a fork.

Cover with foil and bake at 350 degrees for 15 minutes. Uncover and bake for 30 minutes more.

While the pie is baking, make the maple cream. 1 1/2 cups heavy cream, 5 Tbl maple syrup, and 3 Tbl light corn syrup are simmered together for 20 minutes until reduced and thick. Be sure to stir it constantly.

I poured the cream in a pretty bottle and served it alongside the pie at church. We noticed people pouring it on some of the other desserts as well. Needless to say, it tasted so good and was a hit. I'll definitely make it again.