Maple-Pecan Crumble
Maple-Pecan Crumble
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Maple-Pecan Crumble

Preparation
25 MIN
Cooking
20 MIN
Chilling
45 MIN
Servings
6
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Ingredients

Maple Filling

Pecan Crumble

Chantilly Cream

Preparation

Maple Filling

  1. 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

  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
  2. 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

  1. In a bowl, whip the cream with the sugar and vanilla with an electric mixer until soft peaks form.

Assembly

  1. 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.
  2. Refrigerate. You can refrigerate this dessert for 2 to 3 days.

Comments

  1. This was good, but I did find the crumble and the filling a little on the sweet side. I might fiddle with the ingredients next time. That being said, this is still an excellent dessert. Fast and easy ...just right down my alley!!!

  2. It is so delicious and tasty! I printed off the recipe to keep with my own files.

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