Magic Fig Crumble

Last week I mentioned our next-door neighbors’ fig tree; it lives right at the property line, next to our driveway.  I look at it every day, all year long,  I watch the pale green leaves erupt from bare branches and unfurl as spring begins.  I see the new figs pop out amongst the leaves, tiny dark green nubbins that grow and swell for months.  Now, at the height of mid-summer, the branches are heavy with fruit.

And yesterday I glanced out our front door, and there was a squirrel on our stoop, sitting up tall, eating a fig, just as calm as you please.

I can’t stand squirrels.  Rodents with bushy tails.  There is no way I’m going to sit back and watch the squirrels on our yard eat better than the people.  So I marched outside with a bucket and a ladder, and I picked every single ripe fig off that tree.  It was hot, sticky, brambly work, but it had to be done.  Better me than the squirrels.

So I’m going to make some jam, because I happen to know some folks who love fig jam (you know who you are), but I want to use some of them fresh, too–maybe experiment with some preparations I’ve never tried before.  This crisp, the formula for which I found on Food52.com (obsession of the moment), seemed like a good jumping-off place.

I loved it–honeyed, jammy sweetness, with a poppy little crunch from the seeds.  Lee liked it, but didn’t love it.  I suspect that was because I just gave him his crisp plain, while I put a little dollop of mascarpone on mine.  So be aware–this is best with a dab of something creamy (you could try some lightly sweetened Greek yogurt, or go the more decadent route with a scoop of vanilla ice cream).

Nutritionally, one serving gives you roughly 175 calories. The preparation is so quick and easy to make it seems kind of silly to post a recipe.  Really, it doesn’t take much more effort than nodding your head or wiggling your nose.

Fig Crumble
Serves 1; just increase amounts for the number of people you want to serve

2 fresh figs
1 T. old-fashioned rolled oats
1 T. brown sugar

Preheat oven to 350.  Spray a ramequin with baking spray.

Give the figs a quick rinse, then trim the hard tips off the stems.  Chop and put in a small bowl.  Add oats and brown sugar, and mix (I just used my hands).  Put in the ramequin, and bake for 30 minutes, until bubbly and golden.