Ingredients:

  • 6 large firm-ripe peaches, peeled and sliced (approx. 3 lbs / 1.36 kg)
  • 1/4 cup (60ml) pure maple syrup
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, firmly packed
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (85g) pecans, roughly chopped
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. In a large bowl, toss the sliced peaches with maple syrup and lemon juice.
  3. Sprinkle the cornstarch, cinnamon, and nutmeg over the fruit. Stir gently until evenly coated, then pour the mixture into the prepared baking dish.
  4. In a separate bowl, whisk together flour, granulated sugar, brown sugar, and salt.
  5. Add the cold, cubed butter. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Fold in the chopped pecans.
  7. Spread the crumble evenly over the peaches, pressing down very lightly.
  8. Bake for 30–35 minutes until the fruit filling is bubbling vigorously around the edges and the topping is golden brown.
  9. Prepare the Maple Cream Sauce by reducing heavy cream, maple syrup, vanilla extract, and a pinch of salt in a small saucepan over medium heat until thickened and emulsified.