Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream
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.
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!
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
Fig-Blueberry Crisp with a Goat Cheese Whipped Cream
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
- 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
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.