- Prep time 30 minutes
- Total time 2 hours & 45 minutes
- Portion size 2 servings
Preheat oven to 350°F. In large bowl, whisk together maple syrup, condensed milk, eggs and vanilla. Add in flour, whisking until smooth. Divide filling between 2 verrines or glass jars (1 cup capacity); transfer verrines to baking dish. Pour enough hot water in dish to come up sides of verrines to height of filling.
Bake until filling is set but still slightly jiggly in centre. Transfer verrines to rack and let cool for 1 hour at room temperature. (Make-ahead: Can be refrigerated for up to 2 days.)
Preheat oven to 350°F; line baking sheet with parchment paper. In bowl, combine flour, spelt flakes, brown sugar, almonds and cinnamon. Add butter; using fingers, mix until consistency of coarse bread crumbs.
Spread mixture on prepared baking sheet; bake until crumble is golden, stirring halfway through cooking time, about 20 minutes. Let cool. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.) Garnish verrines with Topping, and whipped cream, if using.
Test kitchen tip
Want to finish the can of condensed milk? This recipe can easily be doubled to make four to six verrines. Once doubled, the Maple Filling can also be poured into a 9-inch pie shell to make a regular-size sugar pie. Bake in 350°F oven for about 35 minutes.
Nutritional facts PER EACH OF 3 SERVINGS
- Iron 2.2 mg
- Fibre 1 g
- Sodium 225 mg
- Sugars 75 g
- Protein 13 g
- Calories 680
- Total fat 25 g
- Cholesterol 185 mg
- Saturated fat 14 g
- Total carbohydrate 101 g