FIG AND PEAR CRUMBLE
Make and share this Fig and Pear Crumble recipe from Food.com.
Provided by breezermom
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
- Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
- Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
- Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
- Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1
PEAR GINGER CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
- For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
- Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams
FRESH FIG AND PEACH CRUMBLE
Make and share this Fresh Fig and Peach Crumble recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the butter and 1/3 cup sugar to a large bowl.
- Using an electric mixer, beat about 3 minutes, or until well combined.
- Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
- Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
- The pastry should still be crumbly.
- Refrigerate the pastry until ready to use.
- Combine the peaches and figs in a big bowl.
- Add in the lime juice; toss to blend.
- In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
- Sprinkle the cinnamon/sugar/flour mixture over the fruit.
- Fold gently, just to blend without crushing the fruit.
- Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
- Sprinkle the cold pastry crumbs evenly over the fruit.
- Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
- Let cool slightly.
- Sprinkle with powdered sugar and serve warm with ice cream.
Nutrition Facts : Calories 366.6, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.2, Carbohydrate 55.2, Fiber 4.1, Sugar 34.1, Protein 3.9
FIG CRUMBLE BARS
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside.
- In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean.
- Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
- Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.
- Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 1 g, Protein 2 g
5-MINUTE CARAMEL PEAR CRUMBLE
Need a dessert that's ready in, say, five minutes? Then this delish treat, made with canned pears, caramel sauce and fig cookies, is your new best friend.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings, about 3/4 cup each
Number Of Ingredients 4
Steps:
- Spoon pears evenly into four dessert bowls.
- Drizzle with caramel topping.
- Top with cookies and whipped topping.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 21 g, Protein 2 g
FIG & RASPBERRY CRUMBLE CAKE
Easy to make and full of juicy fruit, this cake can be served at teatime or as a pudding, the perfect finish to Sunday lunch
Provided by Diana Henry
Categories Dessert, Snack
Time 1h45m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
- For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
- Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
- Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.
Nutrition Facts : Calories 517 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
ORCHARD CRUMBLE
Got a glut? Use this season's bounty to bake this gorgeous pud- we chose plums, figs, apples and blackberries
Provided by Sarah Cook
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- First make the topping. Put the flours in a bowl with a pinch of salt, then rub in the butter with your fingertips to form crumbs. Stir in the sugar with a fork, and chill until needed.
- Heat oven to 180C/160C fan/ gas 4. Tip the apples, plums and sugar into a big saucepan with 50ml water and cook, stirring, for about 5 mins, until the apples are soft and juicy. Stir in the figs and blackberries, and tip into a baking dish. Scatter over the crumble and bake for 45-55 mins until the topping is golden and the fruit is bubbling.
Nutrition Facts : Calories 537 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 42 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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