Peach Crisp with Maple Cream Sauce

I made this the other night and it was awesome.  I actually made an additional 1/2 recipe and put it in a large pie dish but it was just a little too small and poured out over the edges so I'll use a bigger pan if I ever do that again.  Got this off pinterest but it's a Pioneer Woman recipe and it really is yummy and looks really pretty on a dish with the sauce drizzled over the top. Next time I think I'll use thawed frozen peaches instead of fresh and hopefully it will be faster and just as good.

5 to 6 whole fresh peaches (best not overly ripe or soft)
1 c. flour
1/2 c. sugar
1/2 c. light brown sugar, firmly packed
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 stick butter
1/2 whole lemon and zest
7 Tblsp. real maple syrup, divided
1 1/2 c. whipping cream
3 Tblsp. light corn syrup

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter.  Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl.  Add the zest from half a lemon.  Squeeze juice from lemon half and stir in with peaches and zest.  Add 2 Tblsp. real maple syrup to peaches, stir well.  Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping.  Cover with foil and bake at 350 for 15 minutes.  Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan.  Add 5 Tblsp. real maple syrup, 3 Tblsp. corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.  Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water).  Stirring you mixture, it will cool and thicken in about 15 minutes.  Drizzle over peach crisp.  Serve warm.