2017

Figgy Crumble

September 08, 2017

A wonderfully heartwarming autumnal treat, perfect for family evenings and large cups of tea! Incredibly easy to make and a real crowd pleaser!

* Gluten free, Egg free

Ingredients

Crumble:

  • 1 1/2 cups crushed pumpkin seeds

  • 2 cups rolled oats, roughly chopped 

  • 3 tbsp. smooth peanut butter

  • 4 tbsp. melted butter

  • 1/2 tsp. vanilla extract

Filling:

  • 4 cups fresh figs

  • 1.5 cm piece of raw ginger root

  • 3 tbsp. honey

Method

Preheat the oven to 200 ˚C. Begin by preparing the fig filling. Heat the honey on a frying pan until it begins to bubble. Meanwhile wash and chop the figs into quarters and then add to the frying pan. Grate the ginger and sprinkle into the frying pan, making sure not to add any of the ginger fibres. Mix everything together and allow to cook over medium heat for approximately 10 minutes.
 
Meanwhile, prepare the crumble. In a medium sized bowl, mix together the crushed pumpkin seeds, roughly chopped oats, vanilla extract, peanut butter and butter. Keep stirring and mixing until the mixture begins to clump together forming a crumb like texture. Set aside.
 
Pour the figs into a baking dish and top with the crumble mixture. Place in the oven for around 15 – 20 minutes, until the oat crumble grows slightly golden in colour.

Remove from the oven and allow to cool. Serve with a steaming cup of tea! 

 

Bonne appétit!

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