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Fig crumble with blueberries and wild plum » Simple and Healthy Recipe! ✅

I bought a jar of vanilla wild plum jam at the farmers market in Mill Valley, ca. It seemed like the perfect ingredient to add to a fresh blueberry and black fig crumble. The topping has cardamom and the total sum is heavenly. – lime lassi

  • 2 pints of fresh blueberries

  • 1 pint fresh black figs from the mission

  • 1/2 cup vanilla wild plum jam

  • 3 tablespoons of white grape juice

  • 6 tablespoons of butter

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 1/2 teaspoon cardamom

  1. Wash and dry the fruit. Arrange blueberries in a large saucepan, add wild plum jam and white grape juice, and brown sugar. Stir to coat the fruit evenly. The amount of white grape juice depends on the thickness of the plum jam and the natural juiciness of the blueberries. Stir until preserves can form a silky sauce. Cut the figs in half and place them on the berries cut side up.

  2. In a bowl, add the flour and cardamom. Mix well then add the brown sugar. Use your hands to spread it out and break up any lumps. Cut in the butter until all of the flour mixture is incorporated but is coarse and crumbly in texture.

  3. Pour a handful of crumble into the fruit plate until all the fruit is covered. Bake at 355° for about 55 minutes. Serve with vanilla ice cream.

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