Pecan Crumble
A warm, golden, pecan-rich dessert that brings nutty comfort in every bite. This mini crumble recipe is perfect for two and effortlessly blends coziness, health, and flavor in a simple, timeless treat. Great for any season, occasion, or indulgent moment.
Equipment
- 1 Mixing Bowl For combining flour, sugar, and butter.
- 1 Baking Tray For baking the crumble mixture.
- 1 Separate Tray For toasting pecans.
- 1 Pastry Cutter To blend ingredients until crumbly.
Ingredients
- 120 gm Butter or Butter Replacer Softened; can be plant-based.
- 120 gm Granulated Sugar Can sub with raw or unrefined sugar.
- 135 gm All Purpose Flour Substitutions: whole wheat or oat flour for added nutrition.
- 50 gm Pecan Nuts Toasted and chopped
Instructions
- Mix Dry Ingredients:Cream or blend the flour, sugar, and butter together in a mixing bowl until crumbly using your fingers or a pastry cutter. Leave the pecans aside for now.
- Bake Crumble:Pour half of the mixture onto a baking tray. Bake at 180°C (350°F) for 12 minutes until golden with crisped edges.
- Toast the Pecans:On another tray, toast chopped pecans in the oven at 180°C (350°F) for 8–10 minutes until aromatic and golden.
- Combine and Serve:Let both cool slightly. Fold toasted pecans into the crumble mixture and serve warm.
Notes
- Serving Suggestions: Top with vanilla ice cream, whipped cream, Greek yogurt, or fruit compote. Sprinkle leftovers over porridge.
- Variations: Use almond flour for gluten-free. Add spices like cinnamon or nutmeg. Use maple syrup and plant-based butter for a vegan version.
- Storage: Store pecans and nut flours in the fridge. Keep flour and sugar in airtight containers.
- Pairings: Pair with chai, herbal teas, or vanilla almond milk. Wine options include Riesling, Moscato, or port.