Fig, hazelnut, and chestnut flour crumble recipe
Ingredients · Servings 4
- 20 small, ripe figs
- 50g of chestnut flour
- 50g of wheat flour
- 50g of hazelnut powder
- 80g of butter
- 70g of brown sugar
Method · 30 min
- Peel the figs and cut them in half. Arrange them in the bottom of a small ovenproof dish. Pour the two flours, sugar and hazelnut powder into a mixing bowl.
- Add the very cold butter, cut into cubes. Quickly work this mixture with your fingers, incorporating the butter into the other ingredients.
- You need to work quickly so the butter doesn't get too soft. Stop when you get a crumbly dough. Put the dough in the refrigerator or freezer for a few minutes.
- Preheat the oven to 180°.
- Finally, scatter the pieces of dough over the fig layer. Bake for 20 minutes; at the end of baking, the surface of the crumble should be golden brown.
