• 1 Tbsp.  corn starch
• 60 g (1/4 cup)  maple sugar
• 3  eggs
• 250 mL (1 cup)  milk
• 1  vanilla pod, cut in two 
• 25 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
• 60 g (1/4 cup)  butter 
• 60 g (1/4 cup)  maple sugar
• 6  Golden Delicious apples

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

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

Crumble Preparation:
Combine the flour, sugar and butter. Add the pecans and rosemary and stir well.
 

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

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