Fig Blueberry Crisp
I went a little produce crazy at a recent trip to one of those membership warehouse venues . Like, a clamshell of a dozen figs kind of crazy.
Figs + I, you see, do not really get along well. I love me a Fig Newton or two, but baking with figs? I’m 0 for 1 at the moment. My attempt at a delicious vegan and gluten-free cake turned into a equally delicious but decidedly un-cake-like pudding-ish-thing.
This, I fear, is why the figs sort of languished in the back corner of my refrigerator. A week went by and the figs remained untouched. Not wanting to waste them, I decided to combine them with some of the two pounds of blueberries that I barely managed to devour, despite having some every single morning. Seriously. Two pounds? What was I thinking?
In seemingly perfect timing, a recipe came across my feedly list of favorite food bloggers – this one from John and Dana at Minimalist Baker. They shared a recipe for a gluten free crisp made with strabwerries and nectarines. Substitute the fruit with what I had on hand, switch up a couple of the crisp topping ingredients [no pecans, thankyouverymuch] and I had an incredibly buttery, crispity-crunchity and juicy summer dessert on my hands. The figs added a pleasant texture to the fruit base and mellowed out the tartness of the blueberries. Though I was uncertain at first, the two fruits ended up pairing really well together!
I hope you’ll make a version of this dessert – or in my case, breakfast*! – this summer. It’s a perfect vehicle for the end-of-summer berries you have on hand; the stone fruits like peaches, apricots and nectarines overflowing at the markets for the next few weeks; or when things finally get cooler [yay! fall! my favorite season] toss a mixture of apples and pears in some cinnamon and make this recipe. Versatile regardless of the outside temperature. And perfect for scaling down to have for dessert with you and your family, or making as directed below and bringing to parties.
*whatever you do, when you reheat this for breakfast the next day [which you by all means must!] please, for the love of the sweetbabyjaysus, warm in the oven or toaster oven. the microwave will make the crisp topping less crispity-crunchity and more soggy and wet.
Fig Blueberry Crumble
A buttery and crispy crumble topping pairs with juicy tart blueberries and mellow figs to make this chewy, crunchy and sweet one-bowl dessert. Top with vanilla ice cream or whipped cream to take this classic homestyle dessert to a dinner party-perfect level.
Yield: 10-12 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
- 6 cups blueberries and figs, diced into bite-sized pieces
- 2 cups gluten-free rolled oats
- 1 cup almond meal
- 1/2 cup coconut sugar [I used this]
- 1/4 - 1/2 tsp sea salt
- 8 TBSP unsalted butter, cut into a small dice [about 4 pieces per TBSP]
- Preheat oven to 350 degrees.
- Slice off fig stems and dice into bite-sized pieces. Combine fig and blueberries in bottom of 9" x 13" baking dish.
- In a medium bowl, combine remaining ingredients. Use your fingers to pinch butter into oat mixture, blending and mixing until butter is pea-sized and evenly distributed.
- Spread crisp topping over fruit in an even layer.
- Bake for 30-35 minutes, until fruit is bubbling and crisp is golden brown.
- substitute an equal amount of packed light brown sugar for coconut sugar if you would prefer.
- I used 1/2 teaspoon of salt as I prefer the salty-sweet contrast to be present in every bite of crisp.