Fig Ginger And Pecan Crumble

Fig Ginger And Pecan Crumble

A few years ago I had this insane fig crumble at a winter market here in Sydney. It was figgy as was expected but had an incredible warmth that poured down my throat right down to my belly. After reading the ingredient list on the pack, I realised that it had ginger in it. Of course, I wanted to try making it at home (you do that too, don’t you?). I wanted that molten winter warming feeling spreading through me as I sat on the couch at night after dinner. I wasn’t going to haul my butt to the winter market for it every week!! So began an obsession that lasted a few months of crumble baking and crumble eating that eventually resulted in this beautiful Fig Ginger And Pecan Crumble.

Quite different from my all time favourite Chai Spiced Apple Crumble, this one had fresh young grated ginger and nothing else in terms of spice. The fresh ginger did something amazing to the fig, it was crazy. Every mouthful was joyous. Once I got the flavours right, I set out to make it gluten free by eliminating the flour and having a crumble made of nutty pecan and almond meal. If Fig Newton, Pecan Pie and the Gingerbread Man had a party; this is what it would look like. Seriously, make this! It is one of the most delicious desserts I have ever tasted. If you can find or make Creme Anglaise to serve with it, I’ll personally come over to yours for dessert. Otherwise just fresh cream will do. It is brilliant for cutting through the rich sweetness of the fig.

This final recipe has baked in my oven 6 times (yes, I keep count!). With a sudden cold front moving across the east coast of Australia this week, this will most definitely get baked for the 7th time tonight. Stay warm!




Author: Sneh

Prep Time: 10 mins

Cook Time: 30mins

Total Time: 40 minutes

Yield: 6

Category: Dessert, Winter

Cuisine: Gluten Free

Print Recipe


A delicious warming winter crumble with ginger spiked figs and a glorious gluten free pecan crumble. The perfect couch dessert with a dollop of cream!


  • 1 tablespoon freshly grated ginger
  • 250g organic dried figs, chopped
  • 2 large red apples, peeled cored and chopped
  • 2 tablespoons golden syrup
  • 2 tablespoons rapadura sugar
  • 1 1/2 cups (225g) almond meal
  • 1 cup (115g) pecan nuts
  • 2 tablespoons rapadura sugar
  • 1/2 cup (100g) cold butter, cubed
Read the whole recipe on Cook Republic