In the oven
Crumble Topping
1/2 cup (90g) rolled oats
1 cup (120g) all-purpose flour (swap for almond flour to make Gluten-Free)
½ cup (100g) dark muscovado sugar
½ cup (120g) Herbivore® Butter (room temperature)
¼ cup desiccated coconut
Pinch of salt
Filling
8 large fresh figs
200g dark muscovado sugar
500g mixed berries – Raspberries, Strawberries and boysenberries work well (frozen ok)
1 cinnamon stick
2 star anise
To Serve
Coconut Yoghurt
In a large bowl mix all the crumble topping ingredients together using your hands to form a soft but crumbly texture.
Adding a touch more flour or oats to get a firmer crunchier texture if desired.
Set aside.
Pre-heat oven to 200°C Bake.
In a heavy-based pot heat the figs, sugar, and spices until it reaches a jammy consistency.
Add the berries to the pot and remove off the heat immediately so they keep some shape and texture. Set aside, remove whole spices once cooled.
In a medium sized oven dish or oven proof bowl layer the fig and berry mix down evenly.
Using your hands generously crumble over the dry topping mix.
Bake in pre-heated oven until bubbly and golden brown.
Serve with a generous scoop of coconut yoghurt on the side.
Enjoy
