Today was an unusual day. During one morning, June 18, I picked a bowl of the first figs and 4 bushels of the last oranges.  What makes it unusual is to be harvesting figs and oranges on the same day. The figs don’t normally come in until July 4th weekend, and the oranges are typically long gone by now. Naturally my first thought is that they needed to be cooked together in one sweet dish. After searching the internet, I learned that figs and oranges are commonly used together, but mostly in compote, jam, and chutney. When I found a recipe for Fig and Orange Crumble, I had to give it a try, with a few revisions.

Fig Orange Crumble


  • 3/4 c flour
  • 3 ounces coconut oil in solid state
  • dash salt
  • 1/2 cup ground almonds
  • 1/2 cup oats
  • 2/3 cup raw sugar
  • 1t ground ginger
  • 1 1/4 pound figs cut into quarters
  • 2 oranges, including juice, segmented
  • 2T brown sugar
  • 2T Grand Mariner

Assemble the crumble: combine the flour, salt and coconut oil using a pastry cutter or food processor. Stir in the raw sugar, oats, ginger and almonds. Place in refrigerator while you  prepare the fruit.

Cut the fruit as directed above. Toss together the oranges, figs, Grand Mariner and brown sugar.

Lightly oil a deep baking dish or 8″x8″ baking pan. Preheat oven to 375 degrees. Place the fruit mixture into the prepared pan and top with the crumble. Bake for 25-30 minutes,  until top is golden brown and fruit is bubbling. Remove from oven and let stand 10 minutes. Serve with vanilla ice cream.

A couple side notes: the original recipe called for butter, not coconut oil, so you can use it instead if you like. Also, I thought I had Grand Marnier in my cabinet, but was out. I substituted some kumquat infused rum pictured below. The original recipe stated if you don’t like to cook with alcohol, you can use orange blossom water instead.