Maple, pear and rosemary crumble


Revisit the traditional apple crumble with this recipe of apple, pecan and rosemary crumble. Try it with our pure maple syrup!


Ingredients (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 %)



  • 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 pears

  • 60 g (1/4 cup) butter
  • 60 g (1/4 cup) maple sugar
  • 6 pears


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


Vanilla Mousseline

  1. In a bowl, combine the corn starch, sugar and eggs using a whisk.
  2. Put the milk in a saucepan over medium-high heat.
  3. Add the vanilla and heat just to the boiling point.
  4. Remove from the heat, add to the first preparation and stir.
  5. 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.
  6. Remove the vanilla. Pour the mixture into a bowl and let cool about 20 minutes
  7. Add the semi-whipped cream and stir well using a whisk to obtain a smooth and uniform cream.
  8. Keep in the refrigerator.



  1. Combine the flour, sugar and butter. Add the pecans and rosemary and stir well.


Caramelized pears

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


To Serve

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


Photo: Fédération des producteurs acéricoles du Québec

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