Formentera Baked Figs with Almond Crumble
A luscious dessert that captures the essence of Formentera's local produce, this recipe combines the natural sweetness of ripe figs with a crunchy almond crumble topping, baked to perfection.
Equipment
- Baking dish
- Mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 8 fresh figs (1.5 lbs / 680 grams)
- 1/4 cup honey (60 ml)
- 1 tsp lemon zest (5 grams)
- 1/2 tsp cinnamon (1.5 grams)
- 1/2 cup almonds, roughly chopped (2.5 oz / 70 grams)
- 1/4 cup all-purpose flour (1 oz / 28 grams)
- 1/4 cup brown sugar (1.75 oz / 50 grams)
- 1/4 tsp salt (1.5 grams)
- 4 tbsp unsalted butter, cubed and chilled (2 oz / 56 grams)
- Mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking dish by lightly greasing it with butter or non-stick spray.
- Wash the figs and cut them in half from stem to base. Arrange them cut side up in the baking dish.
- Drizzle the honey evenly over the figs and sprinkle with lemon zest and cinnamon.
- In a mixing bowl, combine the chopped almonds, flour, brown sugar, and salt for the crumble topping.
- Add the chilled butter to the bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Sprinkle the almond crumble over the figs, covering them evenly.
- Bake in the preheated oven for 25 minutes, or until the crumble is golden brown and the figs are tender and bubbling.
- Remove from the oven and let cool slightly before serving. Garnish with mint leaves if desired.
Notes
For the best flavor, choose figs that are ripe and sweet.
The almond crumble can be made ahead of time and stored in the refrigerator until ready to use.
This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
For a gluten-free version, substitute all-purpose flour with almond flour.