Place peaches in  a greased half steam table pan. Zest and juice the lemon.  Add lemon peel, juice and 1/4 cup maple syrup; mix well.

Combine flour, sugar, brown sugar, cinnamon and salt in a large bowl.  Cut in butter with pastry blender or two forks.  Crumble over peaches.

Bake at 350°F for 1 hour or until peaches are tender.  If top is getting too brown, cover with foil.

To make the Maple Cream Sauce:  Combine whipping cream, 1/3 cup maple syrup and corn syrup in a small saucepan.  Bring to a low boil and cook for about 15 minutes, until mixture is thickened and reduced by about one third.

To serve, top Peach Crisp with Maple Cream Sauce and sprinkle with cinnamon maple sprinkle.

Nutritional Claims: Source of fibre, Source of potassium, Source of calcium, Source of iron