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Roasted Fig and Rosemary Crumble

Roasted Fig and Rosemary Crumble

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Recipe by Sarah Graham


For the Figs
• 8 fresh figs, halved
• 2 Tbs Selati Muscovado sugar
• ¼ cup clementine or orange juice
• 2 sprigs fresh rosemary
• chopped fresh mint, for serving
• Either mascarpone or full-fat natural yoghurt, for serving

For the Almond Crumble
• 80g cold butter, cut into cubes
• ¼ cup almond flour
• ¼ cup rolled oats (gluten-free if necessary)
• ¼ cup chopped pecan nuts or almonds
• 2 Tbs Selati Muscovado sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger


• Preheat the oven to 200 °C and line a baking tray with baking paper.
• Place the figs, cut side up and close together, into a shallow ovenproof dish.
• Mix the crumble ingredients in a food processor or by hand in a mixing bowl, then add about 1 heaped teaspoon to the top of each fig half.
• In a small saucepan on the stovetop, heat the sweetener, juice and rosemary until just before it simmers, then remove from the heat and allow to steep for a few minutes. Drizzle half the syrup over the figs and set aside the rest to drizzle over just before serving.
• Roast the figs in the oven for 10–15 minutes, or until the crumble topping is golden, and the figs are cooked through and just starting to caramelise.
• Serve with a drizzle of the rosemary syrup, a dollop of mascarpone or yoghurt and a sprinkling of chopped fresh mint.