Fig Crumble Dessert (Fruit Crumble Recipe)

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: 40 mins
• Total Time: 1 hr
• Servings: 6
• Calories: 210 kcal

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

3. Directions:

1. Preheat the oven to 350°F.
2. Trim the top of 5 figs a bit and coarsely chop them.
3. Using a paring knife, scrape and gather all the grains of the vanilla bean.
4. 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.
5. Coarsely crush 2 tablespoons of almonds slices.
6. 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.
7. 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.
8. Assembly time: You can serve this family-style in a large deep casserole or serve it individually in little verrines (glasses or dessert cups).
9. 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.
10. Bake for 25-30 minutes until the top is crisp and golden and the filling is bubbling.
11. Allow to cool for about 15 minutes.
12. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
13. Decorate by dusting the top with powdered sugar using a fine mesh strainer.
14. Bon appétit!