Sweet Fig Crumble
[Easy Recipe] Homemade Fig Crumble with Rich Flavor (Fig Jam Cookie)
Experience the classic British dessert, crumble, made with a buttery, crumbly topping and a sweet fig jam filling, right in your own kitchen with this easy-to-follow recipe. While creating the crumble topping by cutting cold butter into flour might seem daunting, this guide breaks it down for everyone to succeed! You can enjoy it as a sandwich cookie with jam filling, or press the dough into a tart pan, bake, and then fill with jam for a beautiful jam cookie. This versatile fig crumble is perfect as a special treat for kids or a delightful homemade gift.
Key Ingredients- 200g Fig Jam (or homemade fig jam)
- 220g All-purpose flour or cake flour
- 120g Unsalted butter, cold and cubed
- 80g Granulated sugar
- 20g Corn syrup or light syrup
- 3g Baking powder
- 2 pinches Salt (approx. 1g)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Ensure the butter is cold and firm, as this is crucial for achieving the perfect crumble texture. Avoid leaving it out at room temperature for too long before you start.
Step 2
In a large bowl, sift the flour and baking powder together at least twice. This step helps to aerate the dry ingredients, preventing clumps and resulting in a lighter, more tender crumble.
Step 3
In a separate bowl, cream together the cold, cubed butter with the granulated sugar and corn syrup (or light syrup) using a whisk or spatula. Beat until the mixture becomes light, fluffy, and pale yellow. The sugar should be mostly dissolved.
Step 4
Add the sifted dry ingredients (flour and baking powder) to the creamed butter mixture. Using a spatula, gently mix until just combined. Be careful not to overmix; you want to avoid developing the gluten, which can make the crumble tough.
Step 5
To create the crumble topping, use your spatula to cut through the dough as if you were chopping it. Continue until the mixture resembles coarse breadcrumbs or small pebbles, similar to a streusel topping. Stop mixing as soon as you achieve this texture to prevent the dough from becoming a cohesive mass.
Step 6
Transfer the crumble mixture into a plastic bag or wrap it tightly. Refrigerate for at least 1 hour to chill the dough thoroughly. This step firms up the butter again, making it easier to handle and ensuring a crispier bake.
Step 7
Once chilled, if the crumble mixture has formed large clumps, gently break them apart with your hands to maintain a pebble-like consistency. If you’re baking in a warm environment, work quickly to prevent the butter from melting.
Step 8
Press about half of the chilled crumble mixture evenly into the bottom of your prepared baking pan (e.g., tart pan, muffin tin), about 0.5 cm thick. Use the palm of your hand or the bottom of a glass to gently but firmly press the crumbs together. This forms a stable base that prevents the crumble from falling apart when served. Avoid pressing too hard, just enough to compact them.
Step 9
Spread the fig jam evenly over the compacted base layer, ensuring it reaches close to the edges. Don’t be shy with the jam – a generous layer will add wonderful flavor. (Tip: For an even richer fig flavor, you can finely chop some dried figs and mix them into the jam before spreading.)
Step 10
Sprinkle the remaining crumble mixture over the jam layer, covering it completely. Do not press this top layer down; leave it loose and crumbly for a delightfully crisp topping.
Step 11
Bake in a preheated oven at 180°C (350°F) for approximately 25 to 30 minutes, or until the top is golden brown and the jam is bubbling slightly.
Step 12
Once baked to a lovely golden-brown color, carefully remove the crumble from the oven. Let it cool slightly before attempting to remove it from the pan. (Tip: If the crumble is sticking, gently invert the pan onto a wire rack and tap the bottom lightly; it should release easily.)
Step 13
Your delicious and crispy fig crumble is ready to be enjoyed! Perfect with a cup of tea or coffee.
