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+ servings
fig crisp

warm fig & thyme crisp

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This sensual fig crisp recipe by Sondra Bernstein of The Girl and The Fig celebrates layers of aphrodisiac ingredients. The crisp is perfect year-round but in summer, try topping it with halved fresh figs. 
Course Dessert
Cuisine American
Dish Type crisp
Cooking Style Baking
Ingredient Dried Figs
Servings 12 servings

Ingredients

Pastry

  • 2 cups walnut halves
  • 6 tbsp plus 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 4 1/2 cups flour
  • 3/4 lbs butter thinly sliced, 3 sticks
  • 3 tsp vanilla extract
  • 3 egg yolks

Jam:

  • 2 1/2 lbs dried figs
  • 3/4 cup granulated sugar
  • 3 zest lemons grated
  • 1 bunch thyme tied with twine
  • 3 tbsp lemon juice

Instructions

For the jam:

  • 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 and allow the mixture to cool slightly.
  • Puree the mixture in a food processor until smooth and set aside until the pastry is ready.

For the pastry:

  • 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. Smooth the jam on top then add the last third of the dough in an even layer.
  • Bake until dough is light brown about 25-30 minutes. Cool before serving.