Fig and walnut crumble in a cocotte

Ingredients

For 1 serving

• Figs2
• Rolled oats15 g
• All-purpose flour8 g
• Walnuts8 g
• Butter5 g
• Honey6 g

Contains: gluten, lactose, nuts,

In season: August – October

Method

1. Preheat a conventional oven to 190 °C.
2. Gently wash the figs, trim off the tough stem and cut them into quarters; arrange them in a ramekin cut side up.
3. Melt the butter in a small pan over low heat for 1–2 minutes, until liquid but not browned.
4. Roughly chop the walnuts; in a bowl mix the rolled oats, plain flour and walnuts, then pour in the melted butter and the honey and stir with a fork until clumps form.
5. Scatter the clumps over the figs and bake for 18–20 minutes, until the top is golden and the figs release a syrupy juice.
6. Let it cool for a few minutes before serving.