Oatmeal Pecan Crumble Parfait with Chantilly Cream
Every so often I try to make a dessert that is as elegant as it is decadent. I think dessert is more than just the sweet stuff all the kids wait for after their meal—it is the exclamation mark on a perfect celebration, the denouement to the story that’s being written every night at your dining table. And if dessert is the ending to your story, then this Oatmeal Pecan Crumble Parfait with Vanilla Chantilly Cream makes the best happy ending! A mouthful, yes, but also a truly multifaceted experience: the soft crunch of the crumble, the velvety filling and the fluffy Chantilly topping each play their part in this magnificent symphony. I just had to elevate the presentation with this dessert by serving them in martini glasses. You know I’m never short on style!
Making the Oatmeal Pecan Crumble Parfait with Vanilla Chantilly Cream
This Oatmeal Pecan Crumble Parfait with Vanilla Chantilly Cream has three major components: the oatmeal pecan crumble, the luscious filling, and the fluffy, sweet Chantilly cream. I know that seems complicated, but it’s quite simple to make. All the components can be made several days ahead and assembled an hour before serving. Though each of these elements can stand on their own, the three of them blend together like a concert featuring your three favorite singers.
This recipe has never failed to impress. Every time I’ve made this for guests and family, there hasn’t been a drop left. It has every element a dessert needs to have: crunch, sweetness, velvety texture, and decadence.
The cane syrup filling adds a depth of flavor unrivaled by anything else. It’s kind of like a sorghum, but not as sour. It carries floral notes, but doesn’t overwhelm the senses. It’s really just perfect. Of course, I use the Alaga brand. I’ve pretty much been using Alaga since I started cooking seriously. It makes my heart happy that we’re now partners. Alaga enables me to bring so much delicious content directly to you on this site.
You’ll probably end up with some extra oatmeal pecan crumble, but you can save it to use in other dessert recipes! Try it on a lemon tart, peach cobbler, or even as a topping for roasted Brussels sprouts.
Oatmeal Pecan Crumble Parfait with Vanilla Chantilly Cream
Oatmeal Pecan Crumble
- 1 cup pecans
- 6 tablespoons flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter melted
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup Alaga Original Cane Syrup
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Vanilla Chantilly Cream
- 1 cup heavy whipping cream cold
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Oatmeal Pecan Crumble
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a food processor, pulse pecans, flour, and oats until nuts are coarsely chopped. Add the melted butter and pulse for about 3 seconds, or until just combined.
Spread mixture on baking sheet and bake for about 6 to 7 minutes. During the middle of baking time, remove from the oven and shake around a bit on the baking sheet. Return to the oven for the remainder of time and allow to continue cooking. Remove the crumble from the oven and allow to cool completely.
For the Cane Filling
In the saucepan, melt the butter. When the butter has melted, add the flour and cook for 1 minute. Add syrup and cream and bring to a boil over medium heat, then reduce and cook for 2 minute, continuing to stir until slightly thickened.
Pour mixture into a bowl, cover with plastic wrap, and allow it to cool at room temperature for about 10 minutes. Store in the refrigerator at least 1 hour before assembling and serving.
For the Chantilly Cream
In a large bowl or stand mixture, beat the heavy cream on medium speed until it becomes thick and frothy, about 1 minute. Add powdered sugar and vanilla and beat on medium until the cream becomes thick and forms peaks.
Reserve about 3 tablespoons of crumble for garnishing the top.
In 4 dessert or martini glasses, divide the remaining crumbs. Spoon equal servings of filling into each glass, topping it with a large dollop of whipping cream.
Sprinkle reserved crumble over the Chantilly cream and refrigerate until ready to serve.