February 6, 2015
At Home with Friends


Apple Fig Crumble

Fruit crisps or crumble are one of my favorite desserts. In summer, I use luscious berries and juicy stone fruit. In fall and winter, I use apples combined with dried fruit.

Usually, I make these for dessert and serve them with vanilla ice cream or freshly whipped cream, and I make sure there is plenty of crumbly topping in every mouthful.

I took the idea and modified it for breakfast, using apples and dried figs. I decreased the crumbly topping, adding more nuts and swapping almond meal for flour. I wanted it less like a pie and more like a compote. I served it with really rich Greek yoghurt, and I supercharged the flavors by adding lots of ground cardamom, fresh lemon zest and lemon juice.

The rich sweetness of the figs, the crisp flavors of the apples, the freshness of the lemon zest and the deep spice of cardamom made each bite an adventure. The cool creaminess of the yoghurt was the perfect companion.

Any leftovers last several days in the fridge… Well, maybe not my fridge.

Midnight snack anyone?


EVENT: New Year’s Day Brunch

SERVES: 8-12 People


For the crumble filling:

8-10 lbs apples, peeled, cored and cut in chunks

2 cups dried figs, quartered *

2 tablespoons fresh lemon juice

1 teaspoon cinnamon

2 teaspoons cardamom

2 teaspoons lemon zest

3 tablespoons butter, cut into small chunks

1 teaspoon sugar

For the topping (makes enough for one 9X13 inch crumble):

6 tablespoons butter, cut into chunks

3/4 cup brown sugar

1/3 cup almond meal

1/2 cup chopped pecans (toasted) *

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cardamom

Whole pecans for decoration



2-inch high baking pan



1. Preheat oven to 375 degrees.

Make the topping: 

2. Using fingers or paddle attachment of a mixer, work the butter with all ingredients. Set aside.

Make crumble filling:

3. Toss the apple chunks in lemon juice to prevent browning.

4. Combine apple chunks with quartered figs and cinnamon, cardamom and lemon zest and sugar.

5. Place in baking pan and dot with cold butter.

6. Cover with topping.

7. Bake uncovered for approximately 1 hour until bubbly and top is browned.

A NOTE: This can be completely made ahead and stored covered in refrigerator and baked in the morning. Please allow it to come to room temperature before baking.

* ANOTHER NOTE: I purchase dried fig and pecans in bulk, at Costco.


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