A CRISPY PISTACHIO-PECAN CRUMBLE WITH JUICY CHERRIES, VANILLA GELATO, AND MAPLE SYRUP.
- Servings: 6
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 25 minutes
INGREDIENTS
Cherry Filling
- 900 g fresh cherries, pitted
- 100 g brown sugar
- 2 tbsp cornstarch
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of fine sea salt
Pistachio-Pecan Crumble
- 100 g all-purpose flour
- 90 g rolled oats
- 75 g brown sugar
- 60 g pistachios, roughly chopped
- 60 g pecans, roughly chopped
- ½ tsp fine sea salt
- ½ tsp ground cinnamon, optional
- 115 g unsalted butter, melted
- 1 tsp vanilla extract
For Serving
- SAVO Madagascar vanilla and maple syrup gelato
- Pure maple syrup
METHOD
- Preheat the oven to 180°C (350°F). Lightly butter a 20 cm (8-inch) square baking dish.
- In a large bowl, combine the cherries, brown sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Toss until the cherries are evenly coated.
- Transfer the cherry mixture to the prepared baking dish and spread it into an even layer.
- In another bowl, combine the flour, rolled oats, brown sugar, pistachios, pecans, salt, and cinnamon, if using.
- Add the melted butter and vanilla. Mix until everything is evenly moistened and chunky crumbs begin to form.
- Scatter the crumble evenly over the cherries without pressing it down.
- Bake for 35-40 minutes, until the topping is deeply golden and crispy and the cherry juices are bubbling around the edges.
- Let the crumble cool for at least 20 minutes so the filling can set slightly. Cut it into squares.
- Place one square of crumble in the centre of each plate. Top with a quenelle of SAVO Madagascar vanilla and maple syrup gelato.
- Using the tip of a spoon, make a small hollow in the gelato. Fill it with a little maple syrup and serve immediately.
By Laurent Dagenais