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Oatmeal pecan crumble parfait with vanilla chantilly cream served in martini glasses, recipe by Stacy Lyn Harris

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. It's actually quite simple to make.
Servings 4 people


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

Cane Filling

  • 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.

To Assemble

  • 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.