Crumble with fresh figs and mixed berry jam is an easy and delicious recipe with a crumbly shortbread, made without excessive kneading. In this idea, I suggest using rather soft butter, left out of the refrigerator for 30 minutes for easier and faster preparation. The ingredients can then all be mixed together in the bowl without separation. The final result, very delicious, will be truly amazing, thanks to the combination of figs and jam. In this recipe, I chose to use this ingredient to make the crumble very tender and suitable for consumption at any age. The quantity of figs is not excessive, and you can use either white or black ones, as long as they are quite firm. Be sure to wash them well and dry them with a dish towel before using.
Below you can find other crumble cake recipes, while at the bottom of the recipe I will answer some of the most common questions.
#adv
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 egg (medium)
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 pinch fine salt
- 1 tsp baking powder
- 5 tablespoons mixed berry jam
- 5 figs (medium size)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Bowl
- 1 Fork
- 1 Parchment Paper
- 1 Dish Towel
Steps
To make the Crumble with fresh figs and mixed berry jam, first work the flour with the eggs, sugar, softened butter, a pinch of salt, and a bit of baking powder in a bowl using a fork at first and then your hands. Quickly incorporate all the ingredients until you obtain a soft but crumbly mixture.
Line a springform pan with a sheet of parchment paper, and place 2/3 of the dough at the bottom. Using a glass or slightly moistened hand, gently press the dough and form the edges, trying to press them. This will hold the filling ingredients well.
Wash, dry, and remove the stem from the figs. Cut them into slices about 1/4 inch thick. Spread some tablespoons of mixed berry jam over the crumble base and arrange the figs on top neatly. Cover with the remaining dough, pressing it gently, and bake in a preheated fan oven at 356°F for about 36-38 minutes, or until golden brown and crispy.
Remove from the oven and let cool for at least half an hour before removing the springform ring and another half an hour before cutting. You can make it even tastier with a delicious sprinkle of powdered sugar or sweet cocoa. The crumble will keep, covered with a dish towel, for about 3-4 days in a cool place, but there’s no need to refrigerate it.
FAQ (Questions and Answers)
Can I make classic shortcrust pastry instead of crumble?
Certainly, but I suggest, instead of the classic stripes, to close the tart with a shortcrust lid, piercing it. For baking, you can use the method for the tart you like the most.
What can I substitute for the jam?
With cow’s ricotta previously drained, mixed with a couple of tablespoons of powdered sugar.
