If you’re like me you’ve always passed by figs in the grocery store wondering what on earth you would do with them. Well this past Friday I overcame my fear of figs and made my first purchase. This became a blessing in disguise (of a huge container of figs). The next day I realized my plans for a plum crumble weren’t going to happen without the addition of more fruit. Behold the figs! They saved the day. I’ve posted a picture of one cut in half so you can see what they look like on the inside. In the words of J, “the outside skin has a hint of floral taste while the inside is a combination of a tart pomegranate and sweet juicy peach.” I think that about sums it up. I think they’re going to be a great addition to my daily superfood yogurt.
The crumble recipe. I love this recipe from Giada. I’ve substituted all kinds of fruits in there, but this and cherry have to be my favorite. Of course you can use regular butter and brown sugar. I was just trying to make the recipe a little more clean friendly. It may be a tad bit more delicious with butter, but what recipe isn’t? I just ate mine with a huge scoop of vanilla ice cream and didn’t notice the difference. Basically crumbles are an easy form of pie. You don’t have to stress yourself out with the crust, which I like. Maybe I just need more practice. Also the almonds in the crumble topping add the perfect touch. I don’t think I’ll ever make a crumble without them again.
I hope everyone is having a fabulous week so far! If you are a runner check out Living Lindsay’s giveaway! She’s giving away a pair of my favorite running shoes. I wish I had a blog roll, I would definitely get in my 6th entry. Please check out her blog while you’re there, she has some awesome recipes. I can’t wait to try out this chicken.
Readers: What is your favorite type of crumble/cobbler?
Clean Plum Fig Crumble
adapted from: Giada De Laurentiis
- 1/2 pound of figs, about 7-8, diced
- 3 plums, diced
- 1 lemon, juiced (about 2 tbsp)
- 1 1/2 tablespoons arrowroot flour
- 1/2 cup sugar (I used coconut palm sugar)
- 2/3 cup whole wheat pastry flour (or your gluten free flour of choice)
- 2/3 cup old fashioned style oats
- 1/2 cup almonds
- 1/4 cup sugar (used coconut palm again)
- 1 teaspoon ground cinnamon
- 1 tsp vanilla extract
- 1 tsp almond extract
- pinch of sea salt
- 2-3 tablespoons coconut oil
Preheat your oven to 350 degrees. In a large bowl add diced figs and plums. Pour lemon juice and sugar over the top and mix with a wooden spoon until all the fruit is coated. Toss in the arrowroot powder and continue mixing until combined. Set aside to let fruit soak up lemon juice.
Meanwhile, in a food processor grind your almonds until they form a flour-like consistency with a few small chunks. (note: If you do not have a food processor, you can buy diced almonds or almond flour) Add the whole wheat pastry flour, cinnamon, and salt to the food processor and pulse 1-2 times to combine. Pour flour mixture into a bowl and mix in the oats. Add vanilla and almond extract and continue to mix until all ingredients are combined. Add your coconut oil one tablespoon at a time until your mixture begins to "crumble" and the ingredients begin to stick together.
Grease a 9x9" baking dish with a small amount of leftover coconut oil. Stir your fruit mixture to make sure all of the fruit is evenly coated. Pour fruit into the bottom of the pan. Evenly add topping so that all of the fruit is covered. Bake in oven for 40-45 minutes until crumble top starts to brown and fruit is bubbling up the side. Remove pan and allow to cool completely on cooling rack. For best results cover and refrigerate overnight. Top with vanilla ice cream or whipped cream. Enjoy!