Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream

Name: Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 3
Ingredients: 6 ounces Fresh blueberries; 2 tablespoons Packed brown sugar; 2 tablespoons Confectioners sugar; 1 tablespoon Cornstarch; 1 pound Fresh figs, stems removed and quartered; ½ cup All-purpose flour; ½ cup Old-fashioned rolled oats; ½ teaspoon Kosher salt; ¼ cup Cold unsalted butter, cut into 1/2-inch pieces; 1 medium lemon Lemon zest; 4 ounces Goat cheese; 1 cup Heavy whipping cream; ½ teaspoon Vanilla extract

Recipe GLPR0b886008bc2e80

Dessert

90 min

1007 cal

Servings: 3

Oven

SNAP eligible

A warm, comforting dessert featuring a tender filling of fresh figs and blueberries sweetened with brown sugar and thickened with cornstarch, topped with a buttery oat-flour crisp. Served warm or at room temperature with a cloud of tangy goat cheese whipped cream infused with lemon zest and vanilla.

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Ingredients

6 ounces Fresh blueberries

2 tablespoons Packed brown sugar

2 tablespoons Confectioners sugar

1 tablespoon Cornstarch

1 pound Fresh figs, stems removed and quartered

½ cup All-purpose flour

½ cup Old-fashioned rolled oats

½ teaspoon Kosher salt

¼ cup Cold unsalted butter, cut into 1/2-inch pieces

1 medium lemon Lemon zest

4 ounces Goat cheese

1 cup Heavy whipping cream

½ teaspoon Vanilla extract

Directions

Preheat the oven to 350°F. Select a 1-quart baking dish and set aside. In a bowl, combine the flour, brown sugar, and salt. Using your fingertips, pinch and work the cold butter pieces into the flour mixture until it resembles coarse breadcrumbs. Gently fold in the oats and continue working with your fingertips until all ingredients are evenly distributed. Transfer the topping to the refrigerator.
In a separate bowl, gently combine the quartered figs, blueberries, 2 tablespoons packed brown sugar, cornstarch, and lemon zest, stirring until the fruit is evenly coated with the sugar and cornstarch.
Pour the fig-blueberry filling into the prepared baking dish, spreading it in an even layer.
Remove the oat topping from the refrigerator and distribute it evenly over the fruit filling, gently pressing it down slightly.
Bake for approximately 1 hour and 10 minutes, until the topping is golden brown and the fruit filling has thickened slightly around the edges.
While the crisp bakes, prepare the goat cheese whipped cream. In a clean bowl, combine the goat cheese, heavy cream, confectioners sugar, and vanilla extract. Using an electric mixer or whisk, beat the mixture until soft peaks form—when you lift the whisk or beater, the cream should form a peak that gently collapses and barely holds its shape.
Transfer the whipped cream to a covered container and refrigerate until ready to serve.
Allow the crisp to cool for a few minutes if serving warm, or cool completely for room temperature serving. Divide into portions and top each serving with a generous dollop of the goat cheese whipped cream.

Comments

Grocery List Plus Editorial Staff4.25

Fresh figs are the crisp's main drawback: they're seasonal (summer into early fall in North Carolina), expensive out of season, and require a specialty produce stop at Harris Teeter or Kroger's premium section to guarantee availability—that's a real cost to a weeknight. The other ingredients are standard pantry and dairy staples available anywhere. At three servings with goat cheese and heavy cream, expect $4.50 to $6 per serving depending on fig price and season. The 90-minute stated time holds up fairly honestly if you account for cooling; this is a true assembly-and-bake dish with minimal hands-on prep. The goat cheese whipped cream is fussy enough that leftovers (the crisp does reheat gently) call for fresh cream each time, so budget this as a same-night dessert or a planned re-make.