This is a simple, speedy and wholesome revamp of a classic comfort dish. In our Fig and Blackberry crumble, we left the soft, gooey fruit unsweetened. Ripe jammy figs are perfectly in season right now, and complement well with slightly tart blackberries and a touch of orange flower water. We added a crumble topping of quinoa and oats. Full of fibre, protein-rich and a better texture and flavour than the regular flour-butter crust. As a bonus the dessert is gluten free and dairy free (though we added a creme fraiche side, you could use coconut yoghurt or vegan ice cream).
Make double the amount of topping – any extra will store in an airtight container ready to adorn future baked fruit adventures or you could bake it into granola for breakfast.
We were inspired to add quinoa by this recipe in the New York Times for a quinoa oat crust. We used our Optimum 9400 Blender to process quinoa grains into flour and then mixed this with some oats, coconut oil and soft brown sugar. You can also use a spice mill or other high speed blender to prepare the quinoa flour (or substitute with wholemeal flour if you prefer).
Then it is a simple matter of preparing fruit – we added a little floral reminder of summer with a couple of drops of orange flower water.
Piled into ramekins, topped with crumble and baked for 20 minutes, we served ours with creme fraiche but you could go for full on comfort and have a scoop of vanilla ice cream. We won’t tell.
- 50g (1.7 oz) Quinoa (or 50g Wholemeal flour)
- 50g (1.7 oz) Rolled Oats
- 1 tablespoon coconut oil
- 1 tablespoon soft dark brown sugar
- 4 figs
- 150g (5.3 oz) Blackberries
- 2 drops orange flower water
- 2 tablespoons low fat creme fraiche
- half teaspoon cinnamon powder
- Preheat oven to 200DegC
- Put the quinoa in a high speed blender (we use our optimum 9400) and blitz on maximum speed for a few seconds until the quinoa is ground into a coarse flour.
- Tip the quinoa into a large bowl, and mix with the rolled oats, coconut oil and sugar.
- Mix till you have a crumbly mixture.
- Chop the figs into quarters and place in a bowl with the blackberries
- Add 2 drops of orange flower water and gently stir the fruit, then divide it among 4 ramekins
- Scatter crumble over the fruit and bake for 20 minutes or until the crumble is crisp and golden brown
- Serve with creme fraiche and a dusting of cinnamon powder