Caramelized Figs with Spiced Nut Crumble

ROSE & IVY Journal Caramelized Fits with Spiced Nut Crumble

Today we are flashing back to the first issue of ROSE & IVY for a recipe that I loved but realized I never shared it on the site.  So enter this delicious breakfast dish for Caramelized Figs with Spiced Nut Crumble.  You can discover the original feature here. Sautéing figs in honey only draws out their sweet flavor.  Also, looking for an alternative to granola?  I recommend making this crumble and eating it as a healthy snack.  

ROSE & IVY Journal Caramelized Fits with Spiced Nut Crumble


12 black figs, mission or brown turkey

1 cup sliced almonds

1/2 cup shelled sunflower seeds

3 tablespoons  honey + 1 1/2 tablespoons 

1/2 teaspoons pure vanilla extract

1/2 teaspoons cinnamon

pinch of nutmeg

1/2 tablespoon olive oil

sea salt flakes, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Combine almonds, sunflower seeds, 3 tablespoons honey, vanilla extract, cinnamon, nutmeg, olive oil and sea salt in a bowl. Stir to combine.  Place on baking sheet and bake for 10 to 15 minutes until golden.  Set aside to cool completely.  Meanwhile, cut figs in half, lengthwise. Brush with 1 1/2 tablespoons honey.  Drizzle olive oil in a pan.  Cook until figs achieve a golden shades.  Set aside to cool.  To assemble, place crumble on top of yogurt.  Add figs.  Enjoy!

Styling & Photography by Alison

Alison EngstromComment