Peach Maple Walnut Crisps with Champagne Whipped Cream

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 5 Jars


This Peach Maple Walnut Crisps with Champagne Whipped Cream are perfect for summertime. The peaches are soaked in maple syrup, brown sugar and cinnamon and layered with a brown sugar streusel.


  • 5 medium to large Peaches, peeled and sliced
  • ¼ C Brown sugar
  • ½ C Flour
  • 3 tbsp Maple syrup
  • 2 tsp Cinnamon
  • 3/4 C Walnuts
  • For the crisp
  • ½ C Unsalted butter
  • 1 C Quick oats
  • ½ C Brown sugar
  • ½ C Flour
  • For the whipped cream
  • 1 C Heavy whipping cream
  • ½ C Powdered sugar
  • 1 tsp Wilton Treatology Crisp Champagne Concentrate


  1. Peel and slice peaches thin; quarter them if necessary.
  2. Preheat oven to 350°F.
  3. In a large bowl, combine sliced peaches, brown sugar, flour, maple syrup, cinnamon and walnuts. Stir until peaches are well coated.
  4. Prepare streusel by cutting butter into small cubes. Combine butter with oats, brown sugar and flour. Use a pastry cutter or fork to mash the butter into the streusel until very well combined. It should be crumbly when finished.
  5. Build the jars with a layer of streusel on the bottom and then fill halfway with peach mixture. Add another layer of streusel and fill the rest of the jar with peaches. Pack the top sky-high with remaining streusel.
  6. Bake at 350°F for 30-35 minutes until peaches are fork tender. Allow to cool for 20-30 minutes to let juices to settle. Serve with ice cream and whipped cream.
  7. For the whipped cream
  8. Chill mixing bowl and wire whisk in the freezer for 15 minutes. Beat heavy cream on medium-high until it starts to bubble. Slowly add powdered sugar and increase speed to high. Whip on high until soft peaks start to form. Add champagne concentrate and continue to beat until stiff peaks form. Pipe onto cooled crisps.
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