Maple-Pecan Crumble
Preparation
25 MIN
Cooking
20 MIN
Chilling
45 MIN
Servings
6

Maple-Pecan Crumble

Ingredients

    Maple Filling

  • 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

    Pecan Crumble

  • 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

    Chantilly Cream

  • 1 cup (250 ml) 35% cream
  • 2 tablespoons (30 ml) sugar
  • 1 teaspoon (5 ml) vanilla extract

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.