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Recipe – Fig and Blackberry Crumble

Hello! Apologies for the lack of posts this week but I haven’t had much free time nor been at home. We are going through a pretty tough time family-wise at the moment so I have been staying with my parents for a couple of nights this week. I will probably write more about this at some point in the future but for now…onto today’s recipe!

I cannot get enough crumble at the moment and this recipe was so good I made it twice in one week, the first time with figs and blackberries and the second time with apples, blackberries and sultanas. I may even have had three bowls of crumble in one day but we won’t dwell on that!

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Ian and I picked these blackberries from the country lanes near our house last Sunday and I think the fact that we foraged these ourselves made me enjoy this pudding even more!

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As I was preparing to make a plain old blackberry crumble, I noticed that I also had a few very ripe figs sat in the fruit bowl and a lovely quote by Nigel Slater came to mind where he said that if nature delivers things at the same time then we should take the hint and use them together! I love this idea and if you think about the time of year that various fruit and vegetables are at their best then you will find that a lot of the produce will usually go very well together in a dish.

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I experimented a bit with this topping too by adding some ground almonds and also some desiccated coconut for a nuttier taste. These added a lovely flavour and texture but if you prefer to keep it plain and classic then just stick to butter, sugar and flour.

Ingredients

For the filling:

About 350g of fresh blackberries

4 figs, quartered

50g of caster sugar

For the crumble:

120g of butter, cubed

150g of plain flour

30g of ground almonds

30g of desiccated coconut

1 teaspoon of cinnamon

120g of light muscovado sugar

How to make it

  • Preheat your oven to 180°C, Gas Mark 4
  • Place the blackberries and figs in a large ovenproof dish and sprinkle over the caster sugar. I found 50g was the perfect amount to sweeten up  the blackberries without it being too sicklycrumble4
  • In a mixing bowl, rub together the butter and flour until they are the consistency of breadcrumbscrumble6
  • Add the ground almonds, desiccated coconut, cinnamon and muscovado sugar and mix wellcrumble5
  • Sprinkle the crumble topping over the fruit and lightly pat downcrumble7
  • Add a final sprinkle of sugar and bake in the oven for 30-40 minutes until the topping is golden browncrumble10
  • Serve warm with cream, ice-cream, custard or all three!crumble12

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I used the same method to make my blackberry, apple and sultana crumble but omitted the ground almonds and desiccated coconut and instead used 200g of plain flour.

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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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