First posted: Feb 6, 2017

Roasted Fig and Rosemary Crumble from WHOLESOME


There’s a version of these in a couple of my books, partly because I love the delicate prettiness of figs, and partly because when they’re gently spiced and roasted, and you add a halo of sweet crumble they are one of the most delicious things I can imagine eating. Also, figs only ever seem to be in season for about 5 minutes, and those 5 minutes happen to be now people, so RUN!



Cooks in:        Serves:4-6

For the Figs
  • 8 fresh figs, halved
  • 2 Tbsp maple syrup (or honey, or coconut sugar)
  • ¼ cup clementine or orange juice
  • 2 sprigs fresh rosemary
  • chopped fresh mint, for serving
  • Either mascarpone or full-fat natural yoghurt, for serving
For the Almond Crumble
  • 80g cold butter, cut into cubes
  • ¼ cup almond flour
  • ¼ cup rolled oats (gluten-free if necessary)
  • ¼ cup chopped pecan nuts or almonds
  • 2 Tbsp coconut sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger

What to do

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

2. Place the figs, cut side up and close together, into a shallow ovenproof dish.

3. Mix together the crumble ingredients in a food processor or by hand in a mixing bowl, then add about 1 heaped teaspoon to the top of each fig half.

4. In a small saucepan on the stovetop, heat the sweetener, juice and rosemary until just before it simmers, then remove from the heat and allow to steep for a few minutes. Drizzle half the syrup over the figs and set aside the rest to drizzle over just before serving.

5. Roast the figs in the oven for 10–15 minutes, or until the crumble topping is golden, and the figs are cooked through and just starting to caramelise.

6. Serve with a drizzle of the rosemary syrup, a dollop of mascarpone or yoghurt and a sprinkling of chopped fresh mint.

Photo credit Curtis Gallon

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