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Fig Date Crumble

Active Time: 20 minutes / Cook Time: 30 minutes / Total Time: 50 minutes

Makes 8 servings

Fig Date Crumble.JPG


  • Ghee or coconut oil, for greasing
  • 1 cup dried Turkish or black mission figs
  • 1 cup dates, pitted
  • 1 cup gluten-free rolled oats
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon fine sea salt
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 egg


  1. Pre-heat the oven to 350 degrees F and lightly grease a round pie tin or pan with ghee or coconut oil.
  2. Soak figs and dates in hot water for 5 minutes.
  3. Combine dates and figs in a food processor with 1/4 cup hot water. Process until smooth, adding more water if needed. The result should be a thick, smooth mixture. Set aside.
  4. In a mixing bowl combine oats, flour, and sea salt.
  5. In a separate mixing bowl whisk together maple syrup, coconut oil, vanilla, and egg.
  6. Combine the maple syrup mixture and dry ingredients and mix well. The result should be a crumbly mixture, moist but not wet.
  7. Place 3/4 of the crust in the baking pan and use clean hands and a spoon to mold the crust to the bottom of the pan. Use a spatula to layer the date-fig filling evenly across the crust. Sprinkle the remaining crust over top the date fig filling.
  8. Bake for 20-30 minutes, or until golden brown.
  9. Let cool completely, and then cut into 8 slices. Cover or transfer to an air tight container or zip lock bag in the fridge.
  10. To serve, enjoy straight from the fridge or warmed in the microwave (25 seconds) or oven (4 minutes in a 350 degree oven).