A delicious gluten-free fig crumble made with fresh figs, oats, and almond flour. Perfect for breakfast or dessert!
Start by making your fig filling, since it will need to cool down so its only warm to the touch before you use it. Chop figs and add them to sauce pan with sugar and lemon juice. Cook them on medium low heat (3.5 on our stove) for about 20 minutes, stirring often to prevent sticking. We used Brown Turkey figs, which have a lot of moisture in them. If using a dryer fig, you may have to add a bit of water to prevent sticking/burning. Right before removing from stovetop, add vanilla and lemon zest, then remove from heat to allow to cool.
Once the fig filling has cooled to the point you can touch it, preheat your oven to 350°F. Butter an 8x8 baking dish (if you'd like a thicker crumble) OR an 8x10 pan for a thinner crumble.
Put all dry ingredients in a mixing bowl and stir until blended. Then pour melted grass butter over top of dry ingredients and stir together + mash together with the bottom of your spoon. The mix will still be crumbly, not congealed like a dough. Altogether, you'll have about 2 cups of packed down "crumble."
Layering time! Place half of your crumble (about 1 cup) in the bottom of your buttered baking dish and spread evenly over surface. Next pour in your fig mix and spread over the surface using a spatula or the bottom of a large spoon. Then evenly sprinkle the remaining crumble over the top of the fig mixture.
Bake for 25 minutes until slightly browned on the edges. Let cool completely then refrigerate. The taste and texture of this recipe are improved by refrigerating BEFORE serving rather than warm or at room temperature.
Perfect with breakfast or as a healthy dessert. If you're feeling extra nutty, consider adding chopped walnuts or pecans on top.
Flourless fig breakfast crumble (with oats and almond flour) https://www.tyrantfarms.com/flourless-fig-crumble-with-oats-and-almond-flour/