Maple Pecan Crumble
- serves 6
⅔ cup pecans
6 Tbsp flour
3 Tbsp rolled oats
3 Tbsp brown sugar or maple sugar
3 Tbsp unsalted butter, meltedMaple Filling
¼ cup unsalted butter
3 Tbsp all-purpose flour
¾ cup maple syrup
½ cup 35% cream
1 tsp vanilla extractChantilly Cream
1 cup 35% cream
2 Tbsp sugar
1 tsp vanilla extractTo Assemble
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.
3. Add the melted butter and pulse for a few seconds until the mixture resembles coarse sand.
4. Spread the mixture on the baking sheet. Bake for 6 minutes. Stir and bake until golden brown, about 6 minutes. Let cool completely.Maple Filling
1. Melt the butter in a saucepan. Stir in the flour and cook for 1 minute.
2. Whisk in the maple syrup and cream. Bring to a boil over medium heat, stirring constantly. Let simmer for 2 minutes.
3. Pour into a bowl and cover with plastic wrap. Let cool partially.
4. Refrigerate until lukewarm, about 45 minutes.Chantilly Cream
1. In a bowl, whip the cream with the sugar and vanilla with an electric mixer until soft peaks form.To Assemble
1. Set aside 30 ml (1 tablespoon) crumble.
2. Divide the remaining crumble among six 250-ml (1-cup) glasses or dessert cups.
3. Spoon maple topping over the crumble and garnish with a generous dollop of Chantilly cream, leaving a border of maple topping.
4. Sprinkle with the reserved crumble.
5. You can refrigerate this dessert for 2 to 3 days.