Once our trees were established and started producing figs in the summer, between the birds, the figeater beetles, and the squirrels, we rarely had enough to use for garnish on breakfast plates, definitely not enough to make preserves.
I have tried many fig recipes for cakes, muffins, pancakes and preserves. I love fig newtons, so, I even tried a recipe for a homemade version. Since I cannot have gluten, however, I just couldn’t find a recipe that I could enjoy or that I really liked.
So, I came up with this recipe for Gluten Free Fresh Fig Crumble. It is delicious! With a combination of almond and coconut flour, brown sugar, hints of cocoa and cinnamon, toasted pecans and butter, you know it is going to be quite tasty.
This year, we have had a lot of rain and some of the figs are huge. The beetles have not yet appeared, and the birds and squirrels have kindly left enough on the tree for us to enjoy them, too.
Every couple of days, I harvest a heaping handful of fresh figs and make this recipe for me and Kim. It probably is enough for more than 2 people, but we eat the whole thing. With fresh whipped cream or vanilla ice cream, it is amazing! Hope you like the recipe. Please let me know what you think.
8 – 10 fresh figs
¼ cup almond flour
¼ cup coconut flour
¼ cup brown sugar
1 tsp cocoa powder
¼ tsp cinnamon
¼ cup toasted pecans
¼ cup butter
- Preheat oven to 350 degrees.
- Depending on the presentation desired, figs can be halved, quartered or sliced. Arrange cut figs into an 8- or 9-inch baking dish in a single layer.
- Place all remaining ingredients in a food processor and blend until combined. It will clump together like dough.
- Place “crumbles” of the mixture over the top of the figs.
- Bake approximately 25 minutes at 350 degrees. The figs will begin to release their juice and the topping should be nicely browned.
- Serve plain or with whipped cream or ice cream.