Fig Crumble with Fresh Blueberries and Rolled Oats

This fig crumble is both tart and sweet with a crunchy oat topping. Serve it with some whipped cream or ice cream for a delightful summer dessert.

One of the true beauties of this rich dessert is that the figs that I used were very ripe. This made for a wonderful syrup-like filling that rises up to envelop the crumble, giving the dish great taste and a fabulous texture in every bite.

Fruit crumbles are easy to make and super tasty. They combine the flavor of fresh fruit with a golden brown topping that uses butter, flour, and sugar. 

Keep reading to learn how to make this delicious fruit dessert.

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Ingredients for the blueberry fig crumble

To make this delicious fig crumble, you’ll need the following ingredients:

For the topping

• 1 cup of whole wheat pastry flour
• ½ cup of packed brown sugar
• ¾ teaspoon of sea salt
• 1 cup cold unsalted butter, cut into ½-inch pieces
• 1 cup of rolled oats

For the filling

• 2 pints of fresh blueberries
• 1 ½ pounds of fresh figs (stems removed and halved)
• 4 tablespoons of packed brown sugar
• 2 tablespoons of cornstarch
• Zest from one lemon
• 1 teaspoon of pure vanilla extract

To serve

• Whipped cream topping or ice cream

You’ll also need a food processor.

How to make this fig crumble

Putting together a crumble is as easy as a dessert can get. In addition to the fresh figs, I also used a couple of pints of fresh blueberries. The two flavors are really great together and give the dessert a tart/sweet combination that can’t be beat. I also love the color contrast of the two fruits!

Prep steps

• Preheat the oven to 350°F (180°C).
• Spray a 9 x 13″ oven-proof baking dish with cooking spray.

Make the streusel topping

Any type of crumble dessert is better with a streusel topping.

• Combine the whole wheat pastry flour, butter, brown sugar, and sea salt in a food processor.
• Pulse the mixture a few times until the texture is nice and crumbly.

•  Add some heart-healthy oats to give extra texture and fiber to the streusel topping.
• The finished crumble will have the texture of coarse cornmeal with lumps of buttery oats throughout.

• Place the crumble in the fridge to keep the butter cold while you prepare the fruit filling.
• This ensures that the pieces of butter stay intact, making for a crisper crumble when it’s cooked.

Making the fig and blueberry filling

• Put the figs and blueberries in a large oven-proof baking dish that has been sprayed with cooking spray.
• Toss them with brown sugar, cornstarch, vanilla extract, and bright lemon zest.

The lemon zest adds a nice bright finish, and the cornstarch will thicken the filling during cooking as the fruits ooze out their liquid.

Finish making the fig crumble

• Spread the chilled crumble topping over the fruit mixture.
• The topping will look dry, but the butter will permeate the flour, sugar, and oats as they cook for a lovely buttery finish.

Bake the fig crumble

• Bake the crumble in the preheated oven for 60 minutes.
• The filling will be thick and syrupy, and the topping will be lightly browned and crisp.

The syrupy nature of the figs makes the filling rise up to encompass the filling as it cooks. This leaves some of the crunchy bits sitting on the top and more of the crumble mixing with the fruit to make each bite just full of texture and flavor.

Serving blueberry fig crumble

This fig crumble makes a great stand-alone dessert but can also be dressed up with either fresh whipped cream or vanilla ice cream.

Every bite of this delicious fig crumble just oozes with the flavor of the two fruits. The brown sugar adds some extra sweetness, which offsets the tartness of the blueberries.

And that topping! So crispy and buttery and delicious. Trust me….you will want to sample this hot, right out of the oven, but the recipe is also perfect served cold.

I made a big crumble to use up all the figs that we were given, but this recipe can easily be divided in half to make a smaller dessert.

What do fresh figs taste like?

Most of us have had dried figs – perhaps in fig newtons or other fruit cookies.  But fresh figs are something else indeed.

Figs are actually inverted flowers with a mass of unopened blooms which line the wall of the fruit.

A tender fig that has been allowed to ripen is very heavy in a syrup-type liqueur. This will drizzle out of the base if the fruit gets really ripe (this is how ours ended up).

The taste is sweet with a honey-like taste and a subtle hint of berries. The flesh of a ripe fig is pulpy with that jelly-like syrup. It’s also a little grainy from all the seeds that each fig contains.

This makes figs perfect for crumbles, which are best with a syrupy filling.

For today’s dessert, I used fresh figs. My husband came home with a whole pan full of fresh figs that a friend of his gave him.

Our friend’s fig tree was producing, and they had way more than they needed, so we lucked out big time (figs are very expensive and this was a nice treat).

Fresh figs are high in fiber and a great source of some essential minerals, such as magnesium, manganese, and calcium. I love adding fruit like this to desserts to get the health benefits.

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Admin note: This recipe for blueberry fig crumble first appeared on the blog in August 2018. This post has been updated with new photos, a printable recipe card, and a slideshow video showing how to make this fig crumble.

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Yield: 12 servings of blueberry fig crumble

Blueberry Fig Crumble

4.7 Stars (15 Reviews)

Print

This blueberry and fig crumble is tart and sweet with a crunchy oat topping. Serve it with some whipped cream or ice cream for a delightful summer dessert.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

For the topping

Toggle ingredient group

• 1 cup of whole wheat pastry flour
• ½ cup of packed brown sugar
• ¾ teaspoon of sea salt
• 1 cup cold unsalted butter, cut into 1/2-inch pieces
• 1 cup of rolled oats

For the filling

Toggle ingredient group

• 2 pints of fresh blueberries
• 1 ½ pounds of fresh figs (stems removed and halved)
• 4 tablespoons of packed brown sugar
• 2 tablespoons of cornstarch
• Zest from one lemon
• 1 teaspoon of pure vanilla extract

To serve

Toggle ingredient group

• Whipped cream topping or ice cream

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spray a 9 x 13" oven-proof baking dish with cooking spray.
3. In a food processor, combine the whole wheat pastry flour, brown sugar, butter, and sea salt. Pulse a few times until the texture is crumbly.
4. Add in the oats until they are evenly mixed.
5. Set aside in the fridge until ready to use the crumble.
6. Gently toss the figs, blueberries, brown sugar, cornstarch, vanilla extract, and lemon zest together. You can do this right in the prepared baking dish to make clean up easier.
7. Spread the crumble over the fig-blueberry filling.
8. Bake for 60 minutes until the filling is thick and the crumble is brown and crumbly.
9. Serve with whipped cream or ice cream.
10. If you don't have access to free figs as I did, you can divide the recipe in half and use store-bought figs.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases but the price is the same for you.

• 
  Hamilton Beach Food Processor, 10 Cups + Easy Clean Bowl Scraper, Stainless Steel
• 
  Pink Himalayan Salt Fine Grain, 5 lbs Plastic Jar - Pure, Natural, Kosher, Non-GMO,
• 
  365 by Whole Foods Market, Organic Whole Wheat Pastry Flour, 2 LB

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 48mgSodium: 66mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 1g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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