It is that time of the year again! My fig tree is packed with figs and I couldn’t be happier! Unfortunately for me, so are the birds and the squirrels who come everyday to eat them.
One of the reasons I chose the house we are renting here in Mexico was that the garden was beautiful and the fig tree was a dream come true. Figs were always one of my favourite fruits and just being able to have such a big crop each year is paradise. Besides, figs have many healthy benefits. They can help lower high blood pressure, are a great source of dietary fiber which can help control and reduce weight. They also have a great amount of calcium and can increase bone density among other things.
It is also a challenge to find new and interesting ways to use them besides the obvious fig tart. This Fig, Raspberry and Chocolate Crumble was such a delicious revelation and is so easy to make.
I loved the taste of the fruits with the chocolate and the sweet taste of the rum was a nice complement. This recipe was adapted from the Argentinian chef Chakall.
Fig, Raspberry and Chocolate Crumble
For the Crumble:
- 150 g/5.3 oz all purpose flour
- 150 g /5.3 oz grated almond
- 1 tbsp cocoa powder
- 150 g/5.3 oz sugar
- 150 g/5.3 oz cold butter
For the fruit base:
- 10 fresh figs and a few more to decorate
- 500g/17.6 oz raspberries
- 2 tbsp slivered almonds
- 2 tbsp rum
- 1 tbsp sugar
Icing sugar to decorate.
- Preheat the oven to 180ºC/350ºF
- In a bowl add the grated almond, the chocolate and the sugar. Add the butter and with your fingertips mix everything very well with the butter until you get a granulated consistency.
- In a baking tray place the figs in quarters, the raspberries and the slivered almonds. Pour the rum over the fruits and almonds and sprinkle with the sugar. Spread the crumble on top and bake for 30 minutes. In my case, due to the altitude, it was about 45 minutes.
- Serve in dessert bowls sprinkled with icing sugar and fresh figs.
It was simply de-li-cious!