Name: Maple-Pecan Crumble
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1/4 cup (60 ml) unsalted butter; 3 tablespoons (45 ml) unbleached all-purpose flour; 3/4 cup (180 ml) maple syrup; 1/2 cup (125 ml) 35% cream; 1 teaspoon (5 ml) vanilla extract; 2/3 cup (150 ml) pecans; 6 tablespoons (90 ml) all-purpose flour; 3 tablespoons (45 ml) rolled oats; 3 tablespoons (45 ml) brown sugar or maple sugar; 3 tablespoons (45 ml) unsalted butter, melted; 1 cup (250 ml) 35% cream; 2 tablespoons (30 ml) sugar; 1 teaspoon (5 ml) vanilla extract

Preparation

Maple Filling
- In a saucepan, melt the butter. Stir in the flour and cook for 1 minute. Whisk in the maple syrup and cream. Bring to a boil over medium heat, stirring constantly. Let simmer for 2 minutes. Pour into a bowl and cover with plastic wrap. Allow to cool partially. Refrigerate until lukewarm, about 45 minutes.
Pecan Crumble
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a food processor, pulse the dry ingredients until the nuts are coarsely chopped. Add the melted butter and pulse for a few seconds until the mixture resembles coarse sand. Spread the mixture on the baking sheet. Bake for 6 minutes. Stir and bake until golden brown, about 6 minutes. Allow to cool completely.
Chantilly Cream
- In a bowl, whip the cream with the sugar and vanilla with an electric mixer until soft peaks form.
Assembly
- Set aside 30 ml (1 tablespoon) crumble. Divide the remaining crumble among six 250-ml (1-cup) glasses or dessert cups. Spoon the maple topping over the crumble and garnish with a generous dollop of Chantilly cream, leaving a border of maple topping. Sprinkle with the reserved crumble.
- Refrigerate. You can refrigerate this dessert for 2 to 3 days.

Maple-Pecan Crumble

Categories

Ingredients

Maple Filling

Pecan Crumble

Chantilly Cream

Preparation

Maple Filling

Pecan Crumble

Chantilly Cream

Assembly

Personal Note