Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream

by on August 12, 2014

Sticky Fig and Blueberry Crisp Recipe on WhiteOnRiceCouple.com

Sometimes our favorite recipes are inspired from using up leftover ingredients. When expectation is lowest is also when some recipes become a delicious surprise and we’re thrilled that it was way better than expected. This sticky fig and blueberry crisp is one of those recipes that is going to be a repeating Summer treat. 

Last month we had a group of friends over for Sunday lunch and we completely forgot about what to make for dessert. Our stand-by dessert is normally a berry crisp or crumble because it’s so easy to whip up a batch in a few minutes and then just forget about it in the oven for about an hour. But we didn’t have too many berries other than a bowl of blueberries and an over-ripening basket of figs. 

Delicious Fig and Blueberry Crisp Recipe on WhiteOnRiceCouple.com

The figs and berries on the counter were begging to be eaten and the most edible answer we could think of was making our favorite crisp and filling it with luscious figs and blueberries. For an even bigger treat, we made some tangy, sweet goat cheese whipped cream to take it over the top. 

Guess what? we got lucky and this recipe was a surprise hit. The bomb. The Best. Amazing. You must make this!

 Perfect for Fig Season: Fig and Blueberry Crisp Recipe on WhiteOnRiceCouple.com

Sure, it might take a whole paycheck to buy a ton of sweet figs. When we’re at the market, fig prices are often a shock and the figs themselves often seem like a commodity. Folks like us can indulge when we have a fig tree, but what about the rest of you? Well, we’ve scaled the recipe down to a smaller portion. But really, that’s all you’ll need. 

This wonderful crisp is sticky, concentrated with naturally sweet fig and blueberry flavor, so a little bit goes a long way. So you don’t have to break the bank buying a ton of figs. Just use a smaller baking dish, like a 6″ ramekin or  quart baking dish. Whatever size fits a nice layer for the amount of figs and blueberries you are using. Each bite of this sticky fig and blueberry crisp will leave you screaming out for Summer to never end! 

Hope your Summer is grand! 

-diane and todd

More Fig Recipes: Baked figs with Bacon & Cheese Recipe, Fig & Almond Crostata Recipe, Fig Bruschetta Recipe

Fig-Blueberry Crisp with a Goat Cheese Whipped Cream

Yield: Serves 3-4

Total Time: 1 hour 30 minutes

Crisp topping based off of our Blackberry Cabernet Crisp which is in our cookbook Bountiful. This crisp is great with regular whipped cream or even ice cream, however the goat cheese whipped cream gives it a special touch. For the goat cheese whipped cream, we prefer it with slight pieces of concentrated goat cheese. However if you want the goat cheese whipped cream perfectly homogenous and smooth, blend the goat cheese with a few tablespoons of the whipping cream until it is smooth, and then add the remaining whipped cream ingredients and whip until the mixture forms soft peaks. The goat cheese whipped cream can be done a day ahead of time if desired. Otherwise we will usually make it while the crisp bakes.

Ingredients:

For the Topping

  • 1/2 cup (60g) flour
  • 1/4 cup (55g) packed brown sugar
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup (1/2 stick / 57g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
  • 1/2 cup (40g) old-fashioned oats

Filling

  • 1 pound (455g) figs, stems removed and quartered
  • 6 ounces (170g) fresh blueberries
  • 2 tablespoons (28g) packed brown sugar
  • 1 tablespoon (8g) cornstarch
  • zest from one medium lemon

Goat Cheese Whipped Cream

  • 4 oz (115g) goat cheese
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (15g) confectioners sugar
  • 1/2 teaspoon vanilla

Directions:

  1. Preheat oven at 350°F.  Set aside a 1-quart or other smaller-sized baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the crisp warm or at room temperature, topping the individual servings with the goat cheese whipped cream.
Recipe Source: WhiteOnRiceCouple.com.

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{ 14 comments… read them below or add one }

1 Averie @ Averie Cooks August 12, 2014 at 2:56 pm

This looks absolutely awesome! And the fact that you have your own fig tree and that this is the true definition of homegrown is even better! Pinned of course!

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2 Katrina @ Warm Vanilla Sugar August 12, 2014 at 3:06 pm

This fig crisp is stunning. I especially love the goat cheese whip!

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3 Meghan @ Cake 'n' Knife August 12, 2014 at 5:54 pm

YUM! I love the addition of goat cheese!! P.S. can’t wait to see you in Ashville next week… WOOT!

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4 Kim @ Hungry Healthy Girl August 12, 2014 at 6:08 pm

Love the fig blueberry combo! Beautiful!

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5 Belinda@themoonblushbaker August 12, 2014 at 10:11 pm

Oh I wish I could have a spoon full of this! The additional goat cheese definitely would make the figs standard out. Hope you continue the great figs recipes!

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6 Anne M Hughes August 12, 2014 at 11:29 pm

This looks amazing and I can’t wait to try it. I did notice a discrepancy with the name in that the recipe name says Fig-Blackberry but the recipe and Pin says blueberry. I was hooked with the blackberry… are they interchangeable? Thanks!

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7 White on Rice Couple August 12, 2014 at 11:34 pm

Yeah, that was a brain fade. The recipe should have said Blueberry. I was thinking of the blackberry crisp which the topping is based off of when I was writing the recipe title. They should be perfectly interchangeable though. If you make it with blackberries we’d love to hear how it turns out.

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8 Matt @ Plating Pixels August 13, 2014 at 9:10 am

I was just at Costco and saw a big basket of fresh figs, but had no idea what I could do with them. I may make a trip back just for them and to make this recipe. This looks to elegantly delicious to miss!

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9 Phi @ The Sweetphi Blog August 13, 2014 at 9:50 am

WOW-this looks incredible! I have been on the hunt for fresh figs forever, every time I end up finding them I buy soooo sooo soooo many and then need to end up using them super quickly, now I have the perfect recipe to do that with. YAY

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10 Wendy August 13, 2014 at 1:42 pm

I never would have thought of this combination of fruits, but we love both figs and blueberries so whats not to love in this delicious sounding crisp?! I don’t have much experience with fresh figs (I usually bake with the dried ones) but I will just have to be bold and adventurous and give this a try!

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11 terri August 13, 2014 at 4:21 pm

you must have an amazingly productive fig tree, or a lot of self-restraint. fruit around here tends to get eaten up too quickly to get turned into anything else. :) the recipe does sound amazing, though.

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12 Valerie August 14, 2014 at 8:25 am

The flavours you are working here are savage!! Goat cheese whipped cream sounds like something I would want to eat via spoon. (Yes, please!) :-)

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13 Tracy | Pale Yellow August 17, 2014 at 6:01 pm

I’m in love! This looks so seasonal and decadent – I wish I had this abundance of produce in my backyard!

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14 chrissy August 25, 2014 at 10:13 pm

This is baking away in my oven right now! I can’t wait to try it!!!! I wanted to make the recipe just as-is, but I had a whole bowl of apricots in my fridge that needed using. Hope tossing them in the mix works out to be just as tasty!! Thanks for the recipe and great pictures xoxo

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