Caramelized figs topped with a buttery, crumble topping. This maple fig crumble is the perfect individually sized dessert for an early autumn dessert.
Hi! I’m Andrea from Cooking with a Wallflower, and this month I’m back to share with you a brand new dessert that’s perfect for early fall.
As summer officially ended and the short fall season begins, figs are available in abundance. I’ve noticed that figs are one of those fruits people either really love or they really don’t. Which of the two do you fall into? Are you a fan of figs?
I’ve been wanting to make a fig dessert for awhile now. So I figured it’s about time. I wanted to make a super small batch of a fig crumble for those days when you want just a bite of dessert. But! This recipe can easily be doubled in case you want to share with someone. And for those of you who don’t have a tiny 3 inch cast iron skillet, you can definitely just make these in ramekins. They’ll be just as delicious.
Preheat the oven to 350F.
Lightly grease the mini cast iron skillet with butter. Set aside for now.
Cut the butter into small cubes.
In a small bowl, combine all purpose flour, finely chopped pecans, brown sugar, baking powder, ground cinnamon, and cubed butter. Mix all the ingredients until the batter appears crumbly.
In another small bowl, drizzle maple syrup over the figs and toss until the figs are lightly coated in maple syrup. Transfer the maple coated figs over to the cast iron skillet in an even layer. Top the fig with the crumble until evenly covered.
Bake the maple fig streusel crumble for about 20 minutes until the top has browned.
Serve the maple fig streusel crumble warm.
Enjoy!
Andrea
- ⅛ cup all purpose flour
- ½ tablespoon chopped pecans
- 1 tablespoon brown sugar
- ⅛ teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- 1½ tablespoons unsalted butter
- 3 figs, halved
- 1 tablespoon maple syrup
- Preheat the oven to 350F.
- Lightly grease the mini cast iron skillet with butter. Set aside for now.
- Cut the butter into small cubes.
- In a small bowl, combine all purpose flour, finely chopped pecans, brown sugar, baking powder, ground cinnamon, and cubed butter. Mix all the ingredients until the batter appears crumbly.
- In another small bowl, drizzle maple syrup over the figs and toss until the figs are lightly coated in maple syrup. Transfer the maple coated figs over to the cast iron skillet in an even layer. Top the fig with the crumble until evenly covered.
- Bake the maple fig streusel crumble for about 20 minutes until the top has browned.
- Serve the maple fig streusel crumble warm.
Try this other delicious Fall recipe from Andrea – Pumpkin Pie Croissant French Toast
