Fig and Nectarine Crumble
Surprisingly delectable, even to a non-figgie foodie! Dedicated to my fig-lovin' Mom and her family of California raccoons.
Serves: 4 servings
  • 8 tablespoons unsalted butter, cut into big chunks ( chilled but not refrigerator hard)
  • ⅓ cup sugar, plus
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 pound nectarines, peeled, halved, and cut into ½-inch wedges
  • 1 pound large firm rip figs, stems trimmed, cut into ½-inch wedges
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ground cinnamon
  • powdered sugar
  • vanilla ice cream
  1. Preheat oven to 350 degrees.
  2. Add the butter and ⅓ cup of sugar to a large bowl.
  3. Using an electric mixer, beat about 3 minutes, or until well combined.
  4. Add in 1 cup of flour and salt; bowl on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
  5. Refrigerate the pastry until ready to use.
  6. Combine the nectarines and figs in a big bowl. Add in the lime juice; toss to blend.
  7. In a smaller bowl, mix together the 2 tablespoons sugar and cinnamon.; stir to blend.
  8. Sprinkle the cinnamon, sugar, flour mixture over the fruit. Gently fold to blend without crushing the fruit.
  9. Spoon the fruit into a lightly buttered 1-1/2 to 2 quarts shallow dish.
  10. Sprinkle the cold pastry crumbs evenly over the fruit.
  11. Bake in 350 F. oven for about 35-40 minutes or until the top is golden brown and fruit bubbly. Sprinkle with powdered sugar if desired.
  12. Let cool slightly.
  13. Serve warm with ice cream.
Recipe by Cheery Kitchen at