Nana’s Maple Walnut Crumble

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


   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



  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.
Filed under: culinary skills + domesticity

2003-03-19  »  scc