• sondra bernstein

Warm Fig & Thyme Crisp

Warm Fig & Thyme Crisp

Makes 9 x 12 crisp


2 cups walnut halves

6 tablespoons + ¾ cup granulated sugar

¾ cup packed light brown sugar

1½ teaspoons salt

1½ teaspoons baking powder

4½ cups flour

¾ pound (3 sticks) butter, thinly sliced

3 teaspoons vanilla extract 3 egg yolks

Preheat the oven to 350°F. In a food processor, grind the walnuts (until medium fine) with the 6 tablespoons of sugar and set aside. In an electric mixer, mix the ¾ cup sugar, the brown sugar, salt, baking powder and flour until well combined. Add the butter and mix until the mixture clumps. Add the vanilla and egg yolks to the mixture and mix for 40 seconds. Pack two-thirds of the dough into the bottom of an un-greased pan and bake until dough is light brown about 25-30 minutes.


2½ pounds dried figs

¾ cup granulated sugar

zest of 3 lemons, grated 1

bunch thyme, tied with twine

3 tablespoons lemon juice

In a heavy bottom pot, combine the figs, sugar, lemon zest, thyme and lemon juice and pour in enough water to cover. Bring to a boil and boil for 10 minutes. Reduce the heat and simmer until the figs are tender, about 30 minutes. Remove the thyme. Puree the mixture in a food processor until smooth.

To assemble the crisp, spread the jam evenly over the baked dough. In a bowl crumble together the remaining third of dough and the walnut and sugar mixture. Sprinkle the mixture over the fig jam and bake for 50 minutes.

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