Recipe for Rosemary and Roasted Fig Crumble – delicious flavours


For the Figs:
8 fresh figs, halved
2 Tbsp maple syrup (or honey, or coconut sugar)
¼ cup clementine or orange juice
2 sprigs fresh rosemary
chopped fresh mint, for serving
Either mascarpone or full-fat natural yoghurt, for serving

For the Almond Crumble:
80g cold butter, cut into cubes
¼ cup almond flour
¼ cup rolled oats (gluten-free if necessary)
¼ cup chopped pecan nuts or almonds
2 Tbsp coconut sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger

How to
Preheat the oven to 200 °C and line a baking tray with baking paper.

Place the figs, cut side up and close together, into a shallow ovenproof dish.

Mix together the crumble ingredients in a food processor or by hand in a mixing bowl, then add about 1 heaped teaspoon to the top of each fig half.

In a small saucepan on the stovetop, heat the sweetener, juice and rosemary until just before it simmers, then remove from the heat and allow to steep for a few minutes. Drizzle half the syrup over the figs and set aside the rest to drizzle over just before serving.

Roast the figs in the oven for 10–15 minutes, or until the crumble topping is golden, and the figs are cooked through and just starting to caramelise.

Serve with a drizzle of the rosemary syrup, a dollop of mascarpone or yoghurt and a sprinkling of chopped fresh mint.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.

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