Apple Pecan Crumble With Rosemary, Vanilla-Maple Mousseline

4 servings


Vanilla-Maple Mousseline

  • 1 Tbsp. corn starch
  • 60 g (1/4 cup) maple sugar
  • 3 eggs
  • 250 mL (1 cup) milk
  • 1 vanilla pod, cut in two
  • 125 ml (1/2 cup) heavy semi-whipped cream (35 %)


Crumble Preparation

  • 90 g (1/4 cup) flour
  • 80 g (1/3 cup) sugar
  • 80 g (1/3 cup) butter
  • 40 g (1/3 cup) pecans
  • 1 tsp. fresh rosemary


Caramelized Apples

  • 60 g (1/4 cup) butter
  • 60 g (1/4 cup) maple sugar
  • 6 Golden Delicious apples




If you prepare the crumble ahead of time,
serve it hot. It’s much tastier that way!

Vanilla Mousseline:
In a bowl, combine the corn starch, sugar and eggs using a whisk. Put the milk in a saucepan over medium-high heat. Add the vanilla and heat just to the boiling point. Remove from the heat, add to the first preparation and stir. Transfer the mixture into a saucepan, put back on the heat 4 to 5 minutes and keep boiling while stirring with a wooden spoon to keep the cream from sticking. Remove the vanilla. Pour the mixture into a bowl and let cool about 20 minutes Add the semi-whipped cream and stir well using a whisk to obtain a smooth and uniform cream. Keep in the refrigerator.

Crumble Preparation:
Combine the flour, sugar and butter. Add the pecans and rosemary and stir well.

Caramelized Apples:
Put a frying pan over high heat with the butter and maple sugar. When they are lightly colored, sauté the apples 5 minutes to color them. Pour into a cooking dish with a depth of at least 5 cm (2 in.) and spread the crumble preparation over top. Put in the oven about
15 minutes at 200ºC (400ºF) until lightly colored.

To Serve:
Pour the mousseline into small serving pots or spread it on individual plates. Cut the crumble up into squares and place on the plates using a spatula.