Fig Crumble Dessert (Fruit Crumble Recipe)

Fig Crumble Dessert (Fruit Crumble Recipe) 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!

Fresh Fig Fruit Recipe with Picture


Yields: 6 dessert cups

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.

For the fig compote:

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.

For the crumbly topping:

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.

For the fig filling:

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!


The base for crumble desserts is just your average butter-flour-sugar topping, but you can add your own twist to it by using different fruit flavor combinations. Just like crème brulées, it is a true culinary chameleon.

If you want a crisper topping, you can add a paper-thin slice of butter to each ramekin prior to baking.

To make the crumbly topping, it's important to use cold butter. Also, I used equal parts by weight of flour, sugar and butter (60 grams; I just converted).

I buy pure vanilla powder at my local market. It's called the Milk Pail Market. The address is 2585 California Street, Mountain View, CA 94040. You can also find it online.

Published By: Jacqueline Pham on October 1, 2010.


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