Imagine a warm apple and fig crumble, fresh from the oven, filling the kitchen with a gorgeously sweet and buttery biscuit smell.
This fruit crumble is so easy to make and it has a crunchy oat crumble topping that is perfect with fruit.
Pop this in the oven as you sit down to dinner and it will be ready in around 30 minutes.
Enjoy.
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If you are lucky enough to have a fig tree, you will know that there is nothing better than fresh figs straight off the tree. They may look rather unappetising, but they are far from it and are so versatile.
My tree is 4 years old and gives me this amazingly sweet fruit, which tastes rather like a peach, with perfectly edible skin and no stone to deal with.
They make a delicious crumble, with the fruit turning a deeper red and lots of luscious juices too. I've paired the figs with apples for this autumnal dish.
🤔 FAQs
Figs only ripen on the tree, not in the fruit bowl or anywhere else, so it's really important not to pick them until they are thoroughly ripe.
In the UK ripening will vary, sometime between August and the end of September.
When figs are growing the stem is rigid and holds the fig often perpendicular to the branch, so a first sign of ripening is when the figs are hanging down upright.
The next sign to look out for is colour. They should be a maroon red colour with a yellowy green stem.
The figs are ripe when the flesh yields when pressed. There may also be a crust of sugar at the base and the formation of cracks in the skin.
When they are ripe they will only keep for about 10 days, so if you have bought them, plan on using them as soon as possible.
The best way to store them is upright on kitchen paper. Depending on their size you could use an egg carton or a tray.
❤️ Why you will love this recipe
- Easy to make.
- Delicious hot or cold.
- Ingredients can be varied.
- Great in individual dishes too.
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🥘 Ingredients
- Figs - they must be ripe to give the best flavour. Greengrocers and markets are the best place to purchase fresh figs.
- Apples - I've used Royal Gala apples, as they are such a good all rounder. They will keep their shape when cooking, where many other dessert apples will turn mushy.
- Sugar - caster sugar, (known as superfine sugar and baker's sugar), for the fruit and doft light brown sugar for the crumble.
- Cinnamon - ground cinnamon which pairs so well with figs and apples.
- Flour - plain or all purpose flour.
- Oats - porridge oats of steel cut oats.
- Butter - I've used salted butter to cut balance the sweetness of the crumble. The butter needs to be cold from the fridge for the crumble.
- Lemon juice - this is just to stop the apples from turning brown so bottled lemon juice is fine.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- large mixing bowl
- sharp knife
- cutting board
- 1.2 litre pie dish (23 cm by 4 cm or 9 inches by 1.5 inches)
🔪 Instructions
Wash the figs and cut off the stem.
Cut the figs into quarters.
The fruit is very soft, so leaving bug pieces will retain some texture in the fig crumble.
Peel and core the apples and cut into pieces half an inch or 1.5 centimetres.
Place the apple pieces in a bowl as they are prepared and stir in the lemon juice to coat.
Arrange the figs and apples in a pie dish in an even layer.
Mix the sugar with the cinnamon and mix with the fruit.
Put the flour, oats and soft brown sugar in a bowl and mix.
Cut the cold butter into small pieces and rub into the flour mixture until it is combined.
I find that it's easier to start the process with a fork and then finish off by hand.
Spread the crumble mix over the fruit in an even layer.
Gently firm to level but don't press too hard. The aim is for crumble and too much pressure will cause the top to become a biscuit.
⏲️ Cooking Time
Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and bake for 30 to 35 minutes.
The fruit should be bubbling and the crumble should be a golden brown.
The apple and fig crumble will be piping hot, so leave to cool for a few minutes if serving hot.
🥗 Serve with
Serve the apple and fig crumble with some of these ideas.
- ice cream
- whipped, clotted or pouring cream
- proper custard
- crème fraîche
🥙 Substitutions
- plain flour - whole meal flour
- soft brown sugar - use granulated sugar
- butter - block margerine
📖 Variations
- Fruit - use plums, pears, blackberries, strawberries, gooseberries, raspberries or blueberries.
- Crumble - swap the oats for chopped hazelnuts or flaked almonds.
🍣 Storage
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - place in portions iun an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.
- Reheat - in the microwave on medium power in 30 second bursts.
🍱 Prepare in Advance
- Prepare the crumble for cooking a day in advance. Alternatively, cook and cool the crumble and reheat in the oven the next day.
More British desserts
- Eve's Pudding
- Butterscotch Tart
- Slow Cooker Chocolate Rice Pudding
- Microwave Syrup Pudding
- Macaroni Pudding
- Lemon Syllabub
- Christmas Pudding
- Creamed Rice Pudding
- Scottish Cranachan
- Flummery
- Parsnip Cake
📋 Recipe
Apple and Fig Crumble
Equipment
- large mixing bowl
- Sharp knife
- cutting board
- 1.2 litre pie dish (23 cm by 4 cm or 9 inches by 1.5 inches)
Ingredients
For the filling
- 300 g apples
- 350 g figs
- 2 tablespoon caster sugar superfine
- ½ teaspoon cinnamon ground
- 2 tablespoon lemon juice fresh or bottled
For the crumble topping
- 175 g plain flour all purpose
- 125 g light soft brown sugar
- 50 g porridge oats
- 125 g butter fridge cold
Instructions
- Wash the figs and cut off the stem.
- Cut the figs into quarters.
- Peel and core the apples and cut into pieces half an inch or 1.5 centimetres.
- Place the apple pieces in a bowl as they are prepared and stir in the lemon juice to coat.
- Arrange the figs and apples in a pie dish in an even layer.
- Mix the sugar with the cinnamon and mix with the fruit.
- Put the flour, oats and soft brown sugar in a bowl and mix.
- Cut the cold butter into small pieces and rub into the flour mixture until it is combined.
- Spread the crumble mix over the fruit in an even layer.
- Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and bake for 30 to 35 minutes.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
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🍲Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
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Ned
This was perfect for the beginning of fall. It was delicious and I can't wait to make it more throughout the season. 🙂 Thank you!
Kushigalu
Love the combination of ingredients in this recipe. Thanks for sharing.
Regina
I love a good crumble recipe. This looks fantastic.
Angela
What a delicious combination with apples and figs! My new favorite crumble recipe 🙂
Michelle
Love the apples and figs together. And the crumble topping is so simple, but so yummy
Kechi
This crumble looks so tasty, cozy and warming; I want this for next weekend's breakfast, so recipe is saved and I can’t wait! I also like the idea of making this ahead especially during the holidays!
Dannii
I love apple crumble and the addition of pigs in this was incredible.
Sisley
I'd never thought of adding figs to crumble before and this was delicious.
Dina and Bruce
Made this with tiger figs and granny smith apples! So tasty!
Mandi
This is wonderful. I haven't been able to get fresh figs yet this year. I'm saving it to make as soon as I can get the figs! I love a good oat crumble!