Making fig crumble is very simple. The ratio is very easy to memorize; just combine equal parts by weight of flour, sugar and butter. To enhance the fig flavors, I caramelized the figs in butter and sugar and mixed a little bit of fig compote at the bottom of each cup. I think crumbles are best eaten warm with a scoop of vanilla ice cream. I served them in individual small dessert cups for portion control, but I think it just tempts everyone into having seconds.
I was really excited to make this dessert, because all summer I’ve been waiting to use the figs from our garden. I try to wait until the fruits are ripe before harvesting them, but between the birds and the girls, there are almost none left on the trees. Today, I woke up in the wee hours of the morning to grab a few figs for the crumble. I’ll try again in a couple of days, so stay tuned for another decadent fig dish!
1. Info for Fig Crumble Dessert (Fruit Crumble Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Fig Crumble Dessert (Fruit Crumble Recipe)
- 7 tablespoons all-purpose flour
- 6 tablespoons unsalted butter, diced
- 7 tablespoons brown sugar
- 1/8 teaspoon sea salt
- 3 tablespoons almonds, sliced, slightly toasted
- 14 Black Mission figs
- 1 teaspoon pure vanilla powder
- 1 tablespoon honey
- 1 tablespoon lemon juice
- powdered sugar, for garnish
- Preheat the oven to 350°F.
- Trim the top of 5 figs a bit and coarsely chop them.
- Using a paring knife, scrape and gather all the grains of the vanilla bean.
- Place the figs, honey, ½ teaspoon vanilla powder and lemon juice in a small saucepan. Bring to a boil, then lower the heat to a gentle simmer for about 6-7 minutes until the figs are mushy. Stir frequently. Set aside.
- Coarsely crush 2 tablespoons of almonds slices.
- In a bowl, combine the flour, 4-½ tablespoons butter, 5 tablespoons brown sugar, ½ teaspoon vanilla powder and 1/8 teaspoon of salt. Mix using the back of fork until it forms sandy crumbs of butter, sugar and flour. Add the crushed almonds. Do NOT over-mix. Set aside.
- Cut the rest of the figs into quarters. In a non-stick pan, melt the rest of the butter. Add the figs. Toss well. Cook until each side is golden. Sprinkle with 2 tablespoons brown sugar. Toss until the figs are nicely coated in sugar. Set aside.
- Assembly time: You can serve this family-style in a large deep casserole or serve it individually in little verrines (glasses or dessert cups).
- Place about 1 tablespoon of fig compote into each ramekin. Sprinkle the remaining almonds slices. Top with 6-7 pieces of caramelized figs. Evenly spoon the crumbly topping over the fig filling.
- Bake for 25-30 minutes until the top is crisp and golden and the filling is bubbling.
- Allow to cool for about 15 minutes.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Decorate by dusting the top with powdered sugar using a fine mesh strainer.
- Bon appétit!