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