Both my husband and I love figs, so it was a no brainer for me to use them for my crumble when I wanted a change to the usual apple or rhubarb options. I also thought it might be fun to make individual pots, rather than one large crumble. I think the individual pots also ‘smarten’ them us, and are a perfect way of serving this kind of food if you’re hosting a dinner party. I serve my crumbles with thick custard, and personally I think my recipe still makes the best custard I’ve ever had (click here for recipe).
4 tsp caster sugar
75g self- raising or plain flour
50g butter (+ a small piece to butter the cooking dish / pots)
25g light brown muscovado sugar
25g chopped walnuts
1. Preheat the oven to 180°C / 355°F (fan).
2. Cut the figs into bite-size pieces. It think cutting them into quarters lengthwise, and then halving all those pieces make them perfect size. Place the pieces into buttered individual pots, or a larger dish if making one, bigger size. Sprinkle over the caster sugar.
3. Make the crumble topping. Self-raising flour will give you more puffy topping, and plain flour a more crumbly one. Place the flour, butter and muscovado sugar together, and massage together with your hands, until it’s all mixed together and a crumbly texture.
4. Cover the figs with the crumble topping mixture.
5. Chop the walnuts, and sprinkle on top of the crumble.
6. Bake for 30 minutes.