Fig and Blueberry Crumble with Goat Cheese Whip Cream via White On Rice Couple
#sundaybrunchday. Sundays are just the best day. A complete FEED MY SOUL day. Church. God’s word. and Sunday Brunch yumminess. ❤️🙌🏻😛
And, to make things even sweeter, it's fig season!!!! Could anything make your heart happier? This wonderful fruit is sooooo sweet it lets you bake with far less added refined sugars.
I found this incredible recipe on one of my favorite blogs (click here for original post)
Because, #goatcheesewhipcream. C’mon people! I only make one change: I double the topping because my crew is all about the topping to filling ratio.
For the topping
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon kosher or sea salt
- 1/4 cup cold unsalted butter, cut into pieces
- 1/2 cup old-fashioned oats
For the filling
- 1 pound figs, stems removed and quartered
- 6 ounces fresh blueberries
- 2 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- zest from one medium lemon
For the goat cheese whipped cream
- 4 oz goat cheese
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- 1/2 teaspoon vanilla
Preheat oven at 350°F. Set aside a 1-quart or other smaller-sized baking dish.
- Make the topping: In a bowl, combine the flour, brown sugar, and salt. Using your fingertips, pinch the butter pieces into the flour until the texture is crumbly. Pinch in the oats and work with your fingertips until the ingredients are evenly mixed. Set aside in the fridge until ready to top the crisp.
- Gently toss the filling ingredients (figs, blueberries, brown sugar, cornstarch, and lemon zest) together. Place the filling in the baking dish. Spread the topping over the fig-blueberry filling. Bake for about 1 hour 10 minutes or until the topping is golden and filling has slightly thickened.
- Make the goat cheese whipped cream topping (see head note). Whip together the goat cheese, cream, confectioners sugar, and vanilla extract until the mixture forms soft peaks (when you lift the whisk out of the cream, a peak should form and then gently fall back, barely holding its shape). Place the whipped cream in a covered container and reserve in the fridge until ready to serve.
- Serve the crisp warm or at room temperature, topping the individual servings with the goat cheese whipped cream.