In California every month brings a new fruit or veg that is flourishing in the area. On my walks around the valley I find all kinds of things from lemons, to grapefruit, to new fruits I have never seen before. August and September have been my favorite so far because it is the best time for figs, and there are loads of fig trees in my area. I have never eaten so many fresh local figs in my life.

Since I have a never ending supply of California Black Mission Figs,  I have been making a wide range of recipes with them. My favorites so far is this Paleo Fig Crumble. It is a great sugar free dessert item that embraces the fig season. With a short list of clean ingredients,  you should definitely give this fig tart a shot before the season is over!

 

 

 

 

 

 

Ingredients:

Filling:

  1. 20 figs, sliced into circles
  2. 1 TB Balsamic Vinegar
  3. 2 TB almond flour

 

Crumble Topping:

  1. 3/4 cup almond flour
  2. 1 cup raw pecans
  3. 3 TB melted coconut oil
  4. 1/2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/4 tsp ground cloves
  7. 1/4 tsp salt

Instructions:

  1. Preheat oven to 400F
  2. Combine the sliced figs, balsamic, and 2 TB almond flour in a bowl and mix. Pour that into a greased pie pan to make an even bottom layer.
  3. In bowl, combine all of the ingredients for the crumbled topping. Sprinkle the toppings onto the fig base.
  4. Bake in oven for 30 minutes.
  5. Once done, let set for 20 minutes, then cut and enjoy! Or cool over night in a refrigerator to enjoy cold!

 

 

 

 

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