Monday, July 11, 2011

Fig and Nectarine Crumble


In Shakespeare's time if you cared less about something, you "didn't give a fig!"  Well, guess what came in my co-op basket?  You got it, a bunch of fresh figs.  They are coming on right now and I've never been a fan.


Growing up in Southern California, my mom nurtured her beautiful, backyard, fig tree, and as kids we did care less about them.  Mom looked forward to ripe, bountiful, figs and so did the racoons!  Mom, an extreme animal lover delighted in watching them wash their figs in the pool and then reporting her happiness in sharing with her hungry creatures, especially the babies.


Figs go quickly, and these were no exception.  I also had some ripe nectarines that needed to be eaten.  My grandmother often made a crumble with stone fruits and they go together so quickly.  I always use 2 pounds of one kind of fruit, or 1 pound of two fruits...1+1=2 right.  This equation works well.


Figs and nectarines pair nicely, so using stevia and almond flour, I made a lower-carb version.  For those who handle carbs well, go for it, use flour and sugar as given in the recipe.


I used Stevia in the Raw and almond flour in my crumbly topping and it works well.  I cut back just a little because to me stevia is just so much sweeter than sugar.  You have to work with it a bit to get what tasted just right for you, and the nutty almond flour is delicious.


For those of us that deal with sugar blues, when serving, go easy, even with the changes.  There's a lot of sugar in fresh fruit.  I topped my crumble with no added sugar ice cream and savored about 3 bites.  My BIL, Fred maintains, "The first bite is always the best," and he's right.  I keep that in mind and see how long I can make my three bites last!


Be sure to buy some fresh figs.  I've laughed about another great memory of mom and the racoons, who did know best...this fig and nectarine crumble was amazing.
 
Fresh Fig and Nectarine Crumble
  • 8 tablespoons unsalted butter, cut into big chunks ( chilled but not refrigerator hard)
  • 1/3 cup sugar, plus
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 lb nectarines, peeled, halved, and cut into 1/2-inch wedges
  • 1 lb large firm rip figs, stems trimmed, cut into 1/2-inch wedges
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cinnamon
  • powdered sugar
  • vanilla ice cream
Add the butter and 1/3 cup of sugar to a large bowl.  Using an electric mixer, beat about 3 minutes, or until well combined.  Add in 1 cup of flour and salt; bowl on low speed just until the flour is incorporated; the mixture should be dry and crumbly.  Refrigerate the pastry until ready to use.  Combine the nectarines and figs in a big bowl.  Add in the lime juice; toss to blend.  In a smaller bowl, mix together the 2 tablespoons sugar and cinnamon.; stir to blend.  Sprinkle the cinnamon, sugar, flour mixture over the fruit.  Gently fold to blend without crushing the fruit.  Spoon the fruit into a lightly buttered 1-1/2 to 2 quarts shallow dish.  Sprinkle the cold pastry crumbs evenly over the fruit.  Bake in 350 F. oven for about 35-40 minutes or until the top is golden brown and fruit bubbly.  Sprinkle with powdered sugar if desired.  Let cool slightly.  Serve warm with ice cream and lots of love.

    14 comments :

    1. It looks delicious! I love fig newtons, so I'm sure I would enjoy fig and nectarine crumble. I've never heard of almond flour, but now you have me curious and I'm going to have to go look it up.

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    2. Mmmm...this looks positively divine! I've never baked with fresh figs before and can't wait to give it a try!

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    3. Well, it looks wonderful. I like figs, especially with cheese and a nice baguette.

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    4. I think you are really getting goodies in the Co op baskets! I love figs, just about any way you can serve them. I'm positive that my mother would love this dessert. I need to send her this way.

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    5. I have not eaten many figs, but what a fun thing to get the the basket. I love using the almond flour in the crumble. Such beautiful photos! Gnee, my SIL and BIL live in Melba and sell their fresh turkeys and turkey eggs at the Boise Co-Op -- their label says Robbins Family Farm. It was a fun place to visit. Loved their Stoopwafles, bread, and cheese.

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    6. Figs are something I love, but have never cooked with. This definitely makes me want to try it!! Your photos are so elegant, too. I'm sure that helps to convey how delicious it was!!

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    7. Love the pictures! I've actually never cooked with figs, but this recipe makes me want to! YUMMY

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    8. I just saw figs at Costco the other night. That's the closest we get to fresh figs here in the midwest. This dessert looks so yummy! Sending hugs from Nebraska!

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    9. I have some figs growing in my back yard and I can never think of anything to do with them. When they are ripe I think I will have to give this recipe a try. Thanks for sharing.

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    10. i have never bought figs but am hosting some girls and want something fun. i might make this!

      visiting from tempt my tummy!

      the july giftaway is on! hope you'll enter!!

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    11. This looks so good. I would love it if you came over to Cast Party Wednesday tomorrow and shared some of your recipes with us.
      Thanks,
      I hope to see you there!

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    12. I rarely see fresh figs available here, sadly, but I love them! Oh my, this looks delicious!

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    13. I have not eaten many figs, but what a fun thing to get the basket. I like to add almond flour in the crumble. Well, you shared such a superb photographs of yummy dishes.
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    14. What a delicious dessert, this looks fantastic! Love your blog and so glad to be a new follower! xoxo

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    Thanks so much for leaving a comment. I read each and every one and they make me sing! renée

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