Fig and honey crumble

Recipe from: 12 March 2012
fig and honey crumble

Ingredients 10
Servings 4
Time 00:05


  • 8
    fresh figs- quartered
  • 2
  • 3
    slivered almonds
  • 175
    butter- roughly chopped
  • 1/3
    brown sugar or castor sugar
  • 1/2
    plain flour
  • 4
    rolled oats
  • 6
    desiccated coconut
  • 2
    lavender flower heads- petals only
  • 1
    vanilla extract


Pre-heat oven to 180°C. Take 4 ramekins, or 1 larger baking dish and grease lightly with butter.

Divide the figs between the ramekins or place them all in the baking dish. Top with the nuts and honey.

In a separate bowl, mix together the butter, brown sugar, plain flour, coconut, lavender flowers and vanilla either by hand or in a food processor.

Mix until the mixture has a rough crumbly texture and the butter has been incorporated into the dry mixture. Top the figs with this mixture.

Place in the oven for approximately 15 minutes until the topping is golden and the fig juices are bubbling.

Serve with double cream, custard, mascarpone or ice cream.

Reprinted with permission of Sarah Graham. To visit Sarah Graham's blog, click here.


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