Updated: May 30, 2022
Are you looking for a delicious dessert to wow your family at Thanksgiving this year? This Festive Fig Pie Crumble might be just the dish you’re looking for. While not on every table at the holidays, figs are flavorful, packed with nutrients, and are sure to hit that sweet spot. While most often consumed as dried fruit, fresh or cooked figs are just as delicious.
Types of Figs
Before we get to the recipe, let’s do a quick rundown of the different types of figs.
The fig is the edible fruit of the flowering plant Ficus carica, which is part of the Moraceae family. Figs can range in color from purple to green and are native to the Mediterranean and Western Asia. Common commercial fig types include Black Mission, Chechick, Calimyrna, Bursa, Brown-Turkey, Brunswick, Tiger, and Kadota figs. Black mission figs are the deepest purple color, while Kadota figs are green.
Nutritional Benefits of Figs
Figs are high in fiber, which helps to alleviate constipation and help regulate blood glucose and blood lipid levels (1). Per 100 g, figs provide 30 % iron, 15.8% calcium, 14% potassium, 7.1% thiamin (B1) and 6.2% riboflavin (B2) (2). Figs are also high in vitamin B6 and copper (3). Additionally, figs contain polyphenols, flavonoids, and anthocyanins. In a study comparing the nutritional value of Black Mission, Chechick, Bursa, Brown-Turkey, Brunswick, and Kadota figs, the Black Mission variety were found to have the highest levels of polyphenols, flavonoids, anthocyanins, and antioxidant capacity (2). With all the nutritional advantages that figs provide, finding new ways to incorporate them into your diet can be a positive addition to your plate. Try this fig pie crumble to enjoy all the nutritional benefits and flavor of figs, and maybe it will become an annual fixture on the Thanksgiving table!
Prep time: 20 min, Cook time: 40 min
1 cup all-purpose flour (or you can sub oat flour or whole wheat pastry flour)
6 tablespoons cold vegan butter
Pinch of salt
5 tablespoons cold water
10- 12 Black Mission figs, stems removed
½ cup coconut sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons orange juice
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped walnuts, or nut of your choosing (omit for nut-free)
1/4 cup brown or coconut sugar
4 tablespoons cold vegan butter
Pinch of salt
1. Preheat the oven to 400 degrees F.
2. Make the crust:
Combine flour and salt, and press butter into flour with a fork or pastry cutter, add water as needed until dough is formed.
Roll dough into 1-inch round disc.
Lay disc of crust in standard 9” pie pan, pressing the dough into the edges of the pan.
Place in refrigerator until the fig filling is prepared.
3. Make the filling:
Cut figs into quarters.
Toss figs with coconut sugar, cinnamon, ginger, cornstarch, and orange juice.
Add fig filling on top of pie crust
4. Make the crumble:
Combine ingredients and mix in butter with hands until clumps are formed.
Sprinkle over the top of the fig filling and pie crust.
5. Bake for 40 min, or until crumble is golden brown
Let cool completely (at least 1 hour).
Keep in an airtight container in the refrigerator for 3-5 days (but we don't think it'll last that long!
Per serving (8 servings): 480 calories, 70 grams carbohydrates, 7 grams fiber, 8 grams protein, 21 grams fat, 127 milligrams sodium
Want to dive deeper into plant-based eating?
Visit all plant-based recipes here.
Visit the blog for more plant-based articles here.
Get 5-minute plant-based dressing recipes here. (FREE!).
Book a 15-minute FREE consultation here.
Get a customized weekly meal plan with recipes and shopping lists, as well as email and texting support here ($97 a month).
Hi there! My name is Kendall Dennis and I am a graduate student in Georgia State University's Coordinated Program for Dietetics. I'm passionate about plant-based eating and the power our dietary choices have in impacting animals, the environment, and ourselves. I'm so excited to be pursuing food and nutrition as a career path. When I'm not studying, you can find me hiking, playing with my dog, baking, or binge-watching mystery shows.
Gropper, Sareen Annora Stepnick, Jack L. (Professor of nutrition) Smith, and Timothy P. Carr. Advanced Nutrition and Human Metabolism. Seventh edition, Student edition. Boston, Massachusetts: Cengage Learning, 2018. Print.
Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb HE, Altman A, Kerem Z, Flaishman MA. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). J Agric Food Chem. 2006 Oct 4;54(20):7717-23.
Shoemaker A, Marengo K. Healthline. “All You Need to Know About Figs.” June 3, 2020. Retrieved from https://www.healthline.com/nutrition/figs-benefits#downsides. Accessed November 8, 2021.