The September crumble with mixed fresh figs is a very delicious and soft dessert, a simpler version of the classic tart that is rolled out with a rolling pin.
It’s a rustic and tasty late summer dessert, perfect for any occasion: from breakfast to snack or as an after-dinner dessert, it’s always a pleasure to taste a nice slice of it.
It’s a very rich and nutritious dessert, the base of the crumbly pastry is enriched with almond flour which makes it tastier and more fragrant.
The filling of the crumble is made with a mixture of white and black figs cooked in a pan with brown sugar, cinnamon, and lemon juice, a soft filling that if you have little time can also be replaced with a jar of ready-made jam.
If you love fresh figs, don’t miss this very delicious and irresistible recipe.
If you like figs, also try these recipes
Dried figs stuffed with almonds and aromas
Strudel with fig and apple jam
Green fig jam
Whole wheat tart with fresh figs
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for the September crumble with mixed fresh figs
- 2 cups all-purpose flour
- 0.5 cups almond flour (or hazelnuts)
- 1 whole egg (medium)
- 0.75 cups sugar
- 8 tbsps butter
- 1 pinch fine salt
- 1 tsp baking powder
- 24 oz white and black figs ((or 1 jar of jam))
- 3 tbsps brown sugar
- 1 tsp ground cinnamon
- Half lemon juice (+ grated zest)
Tools
- 1 Pan
- 1 Stovetop
- 1 Baking Mold
- 1 Oven
Steps for the September crumble with mixed fresh figs
Start with the filling.
Wash the figs, cut them into pieces, you can also leave the skin if you prefer, and transfer them to a pan with the brown sugar, cinnamon, grated zest, and lemon juice.
Sauté everything for a few minutes then cook over low heat for about 7 minutes, mash the figs with a fork and you will see that you will immediately get a creamy preparation, maybe with some slightly larger pieces of fruit.
Turn off the heat and let it cool.
Now prepare the crumbly pastry.
In a bowl or in the mixer bowl pour the flours, sugar, egg, butter, and a pinch of salt. Work the dough quickly until you get crumbs.
Line a mold with parchment paper, pour the crumbly pastry with your hands, compact the base a little then pour the cooled fig filling.
Cover the surface with the remaining crumbs and place the mold in a preheated oven.BAKING
Finally, bake the crumble in a static oven at 350°F in the middle of the oven for about 35 minutes, or in a convection oven for about 30 minutes until the surface is beautifully golden!
The cooking time also depends on the power of your oven.
Once the cooking time has elapsed, take it out of the oven and let it cool, just before serving you can dust it as desired with a little icing sugar!
Storage, tips, and variations
You can store the fig crumble at room temperature for about 1 day under a glass cloche, or in the fridge for 3-4 days in an airtight container.
You can also freeze it either before or after baking.
Instead of fresh figs, you can use fig jam, obviously avoiding adding the sugar provided for in the filling of the recipe.
Or use a different filling!
Or use a different filling!
Or use a different filling!
Or use a different filling!
FAQ
What if I can’t find fresh figs?
You can use fig jam, obviously avoiding adding the sugar provided for in the filling of the recipe.
Can I use other fruits?
Yes, you can certainly fill the crumble with other seasonal fruits and enrich with jars of jam or preserves.
