Nana’s Maple Walnut Crumble

Posted on: Wednesday, March 19, 2003
Posted at: 5:20 PM

Ingredients:

   Maple Walnut Crumble

• 2 cups whole walnuts
• 6 tablespoons unbleached flour
• 3 tablespoons rolled oats
• 3 tablespoons maple sugar
• 3 tablespoons unsalted butter, melted

   Maple Filling

• 1/4 cup unsalted butter
• 3 tablespoons unbleached flour
• 3/4 cup maple syrup
• 1/2 cup 35% cream

   Maple Whipped Cream Topping

• 1 cup 35% cream
• 2 tablespoons maple sugar

Directions:

   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 walnuts are coarsely chopped.
3. Add melted butter and pulse for 5-10 seconds.
4. Spread the mixture on the baking sheet.
5. Bake for 5 minutes.
6. Stir, then bake until golden brown, another 5 minutes. Let cool completely.

   Maple Filling

1. Melt butter in a saucepan. Stir in the flour and cook for 1 minute.
2. Whisk in 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 for approximately 25 minutes.

   Maple Whipped Cream Topping

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

To Assemble:

1. Set aside 2 tablespoons of crumble.
2. Divide the remaining crumble among 6 dessert cups.
3. Spoon maple filling over the crumble.
4. Put a generous dollop of maple whipped cream topping, leaving a border of maple filling.
5. Sprinkle with the reserved crumble between the dessert cups.
6. Refrigerate for 2-3 hours.

2003-03-19  »  scc