Fig roll crumble

Name: Fig roll crumble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 10 small figs; Squeeze lemon juice; 1 tsp caster sugar; 4 tbsp mascarpone to serve; For the crumble top; 4 fig rolls; 50g plain flour; 20g soft brown light sugar; 30g unsalted butter, chilled and cubed

Portion size: Serves 4
Prep time 10 min. Cooking time 20 min
Difficulty: easy

Freezable

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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The best biscuit combined with the best dessert! Learn how to make this irresistible fig roll crumble with our simple recipe.

Why it’s so good: Sweet, fresh figs make a fantastically juicy and perfumed crumble. They’re in season from late summer into autumn.
Irresistible topping: Adding fig rolls to the topping adds texture, sweetness…and a touch of delicious nostalgia.
Speedy summer dessert: This simple crumble only needs 10-minutes prep, followed by a quick 20-minute stint in the oven.

Ice cream on the side? Browse all our homemade ice cream recipes.

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Ingredients

10 small figs
Squeeze lemon juice
1 tsp caster sugar
4 tbsp mascarpone to serve

For the crumble top

4 fig rolls
50g plain flour
20g soft brown light sugar
30g unsalted butter, chilled and cubed

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Method

Heat the oven to 200ºC/180ºC fan/gas 6. In a small food processor, whizz the fig rolls into a coarse crumble texture. Add in the flour, sugar and butter, then pulse into a rubble, leaving some of the butter in larger chunks.
Set aside one of the figs for garnish and halve the rest, trimming the stalks if needed. Put in a snug-fitting baking tray, squeeze over the lemon juice and sprinkle over the sugar, then give a little stir, ensuring the figs are all sitting cut-side up.
Sprinkle over the crumble mixture, then put in the oven and bake for 20 minutes.
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Divide among bowls and top with a spoon of mascarpone. Slice the remaining fig, put a slice on top of the mascarpone, then drizzle over the beautiful pink juices left in the tray and serve.