This elegant fig and raspberry crumble is perfect for a fall harvest dinner. Its beauty comes from the fruit: The figs and raspberries are flash-broiled and therefore hold their sensuous shapes and vibrant colors. We suggest you use both golden and red raspberries, as the visual impact is stunning. The port-glazed figs add a depth of flavor to this otherwise simple crumble. The port reduction takes little time, and if you have made the crumble topping in advance, the rest of this recipe should take no more than 5 minutes.–Cory Schreiber and Julie Richardson
Fig and Mixed-Color Raspberry Crumble Recipe
- Quick Glance
- 30 M
- 35 M
- Serves 6
- For the vanilla crumb
- 1 cup (5 ounces) all-purpose flour
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/4 cup packed (1 7/8 ounces) light brown sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
- 1 tablespoon vanilla extract
- For the crumble
- 1 cup cold Vanilla Crumb
- 2 tablespoons unsalted butter
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/4 cup tawny port
- Pinch of fine sea salt
- 10 fresh figs, stemmed and quartered
- 1/2 dry pint (1 cup or 4 1/2 ounces) red and golden raspberries
- 1 cup heavy cream, for serving
- Make the vanilla crumb
- 1. Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla.
- Make the crumble
- 2. Preheat the broiler.
- 3. Melt the butter in a 9-inch broilerproof saute pan. Stir in the sugar, port, and salt and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the liquid is reduced by a third. Add the figs in a single layer, skin side down, and return to a simmer. The figs will begin to release their juices; once they do so, continue simmering until the liquid is once again reduced by a third.
- 4. Top with the raspberries and the cold Vanilla Crumb, then place the cumble under the broiler. Broil until the crumb turns golden and the raspberries have started to release their juices, 2 to 5 minutes. Be sure not to walk away from the oven; the timing is crucial and the dessert could burn in just a few seconds. As broilers perform differently, there is no set time for baking this dessert.
- 5. Spoon the crumble into individual bowls and serve with the cream in a pitcher on the side.
- The Vanilla Crumb can be stored in a plastic bag in the freezer for up to 3 months. However, this crumble does not keep. It is meant to be served and consumed as soon as it is pulled from the oven.
Hungry for more? Chow down on these:
- Saturn Nectarine, Red Currant and Raspberry Crumble from Canelle et Vanille
- Rhubarb Raspberry Crisp from Always Order Dessert
- Warm Fruit Crumble from Leite's Culinaria
- Blueberry Crumble from Leite's Culinaria
Fig and Mixed-Color Raspberry Crumble Recipe © 2009 Cory Schreiber and Julie Richardson. Photo © 2009 Sarah Remington. All rights reserved.