A few years ago I had this insane fig crumble at a winter market here in Sydney. It was figgy as was expected but had an incredible warmth that poured down my throat right down to my belly. After reading the ingredient list on the pack, I realised that it had ginger in it. Of course, I wanted to try making it at home (you do that too, don’t you?). I wanted that molten winter warming feeling spreading through me as I sat on the couch at night after dinner. I wasn’t going to haul my butt to the winter market for it every week!! So began an obsession that lasted a few months of crumble baking and crumble eating that eventually resulted in this beautiful Fig Ginger And Pecan Crumble.
Quite different from my all time favourite Chai Spiced Apple Crumble, this one had fresh young grated ginger and nothing else in terms of spice. The fresh ginger did something amazing to the fig, it was crazy. Every mouthful was joyous. Once I got the flavours right, I set out to make it gluten free by eliminating the flour and having a crumble made of nutty pecan and almond meal. If Fig Newton, Pecan Pie and the Gingerbread Man had a party; this is what it would look like. Seriously, make this! It is one of the most delicious desserts I have ever tasted. If you can find or make Creme Anglaise to serve with it, I’ll personally come over to yours for dessert. Otherwise just fresh cream will do. It is brilliant for cutting through the rich sweetness of the fig.
This final recipe has baked in my oven 6 times (yes, I keep count!). With a sudden cold front moving across the east coast of Australia this week, this will most definitely get baked for the 7th time tonight. Stay warm!
A delicious warming winter crumble with ginger spiked figs and a glorious gluten free pecan crumble. The perfect couch dessert with a dollop of cream!
for the fruit base
1 tablespoon freshly grated ginger
250g organic dried figs, chopped
2 large red apples, peeled cored and chopped
2 tablespoons golden syrup
2 tablespoons rapadura sugar
1 teaspoon vanilla powder/extract
for the crumble topping
1 1/2 cups (225g) almond meal
1 cup (115g) pecan nuts
2 tablespoons rapadura sugar
1/2 cup (100g) cold butter, cubed
Preheat oven to 180C (356F).
Prepare fruit base by adding all ingredients in a medium heavy bottomed saucepan on low heat. Stew for approximately 20 minutes. Remove from heat and spread evenly on the base of an 18cm (7 inch) round pie dish.
Prepare crumble by pulsing almond meal, sugar and pecan in a food processor coarsely. Transfer into a bowl. Add butter cubes. Using your fingertips, rub the mixture gently until it resembles breadcrumbs and is even.
Top the fruit in the pie dish with a thick layer of the crumble.
Bake in the pre-heated oven for approximately 30 minutes until golden on top and fruit is bubbling through.
Serve warm with a dollop of fresh cream.
Regular brown sugar or coconut sugar can be substituted for rapadura sugar.
ONE YEAR AGO – THAI RED CURRY TOFU SOUP WITH SWEET POTATO NOODLES
TWO YEARS AGO – MR. WILKINSON’S CARROT CAKE
THREE YEARS AGO – HOW TO MAKE GHEE FROM BUTTER IN 30 MINUTES
FOUR YEARS AGO – LUNCHBOX COUSCOUS
FIVE YEARS AGO – GREEN TEA AND OAT SMOOTHIE
SIX YEARS AGO – CAULIFLOWER CURRY
SEVEN YEARS AGO – CHILDHOOD CHOCOLATE CAKE