Serves 3
90 min
Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream
Recipe GLPR16fbcd208cd90e
A rustic and elegant dessert featuring a warm, jammy filling of caramelized figs and bright blueberries topped with a buttery oat crumble, finished with a tangy goat cheese whipped cream infused with fresh lemon zest. The contrast of textures—soft fruit, crispy topping, and creamy whipped topping—makes this a memorable finish to any meal.
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Ingredients
6 ounces fresh blueberries
1 pound fresh figs, stems removed and quartered
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 Zest from 1 medium lemon
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup cold unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
1 cup heavy whipping cream, cold
2 tablespoons confectioners sugar
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350°F. Select a 1-quart baking dish or similar small baking vessel. In a mixing bowl, combine the flour, brown sugar, and salt. Using your fingertips, rub the cold butter pieces into the flour mixture until it resembles coarse breadcrumbs. Add the oats and continue working the mixture with your fingertips until everything is evenly distributed. Transfer the topping to the refrigerator.
In another bowl, gently combine the quartered figs, blueberries, brown sugar, cornstarch, and lemon zest. Toss carefully to coat the fruit evenly without crushing it.
Pour the fruit mixture 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, breaking up any large clumps gently as you spread.
Bake for approximately 1 hour and 10 minutes, until the topping is golden brown and the fruit filling has thickened and is bubbling slightly at the edges.
While the crisp bakes, prepare the goat cheese whipped cream. Add the room-temperature goat cheese, cold heavy cream, confectioners sugar, and vanilla extract to a clean mixing bowl. Using an electric mixer on medium speed, beat the mixture until soft peaks form—when you lift the whisk or beaters, the cream should form gentle peaks that slowly fall back into the mixture.
Transfer the whipped cream to a covered container and refrigerate until ready to serve.
Allow the crisp to cool to warm or room temperature. Serve individual portions topped generously with the goat cheese whipped cream.
