Breva is the Spanish name for the early crop of figs that ripen around the time of the festival of San Juan (the longest day of the year) at the end of June beginning of July. They are very well prized for their size. Larger than the later crop of Higos, they have a distinctive pear shape and are not as sweet. There are different colours ranging from a yellowy-green to a purpley-black.
While I was clambering up a slope and balancing on one leg trying to get a decent picture of these brevas on a tree at the side of the road where I walk with the dog, the lady from the finca (farm) called out to ask if there were any brevas there.
After almost falling over from shock at the unexpected voice through the trees, I hurriedly explained, through my embarrassment, that I was taking pictures (while waving my camera in her face) and not stealing her lovely fruit. I needn’t have worried she wasn’t at all bothered and wouldn’t let us go without taking a large handful of the softest juiciest figs you have ever seen.
I decided to make a “healthy” crumble with these delicious brevas and a layer of almonds because I saw some growing on the same finca.
When I got home I saw that I had some apricots in my fruit bowl that weren’t going to last another day so I added those in too. Apricot and almond is a classic combination that goes really well with the fresh figs.
Sprinkle over a few drops of almond extract (or Amaretto) and then scatter a thin layer of flaked almonds over the fruit.
For the crumble topping I used some of my homemade granola that I had saved before adding the dried fruit to it. Add a generous layer to the top of the ramekins and bake for around 12-15 minutes.
Individual Fig, Apricot & Almond Granola Crumbles
makes 3 deep individual ramekins, vegetarian, gluten-free
- 3 large figs (brevas), washed & sliced
- 3 apricots, stoned & quartered
- a few drops of almond extract per crumble (or 1 tsp amaretto per crumble)
- a handful of flaked almonds
- homemade granola (without the dried fruit)
Preheat the oven to 180C. Layer the figs and apricots (1 each per person) in the ramekins, add a few drops of almond extract (or 1 tsp amaretto) to each followed by a thin layer of flaked almonds. Top with a generous amount of the granola (without dried fruit) and bake for 12 – 15 minutes taking care not to burn the topping.
You can serve it as it is in the ramekin it doesn’t actually need anything with it, but…..
If you like you can carefully remove the crumble from the ramekin (I got The “Washer Up” to do it, it was his idea!)
And serve it with a blob of vanilla ice cream. If you are feeling really decadent I’m sure it would be lovely with some Amaretto-spiked whipped cream too. This was my dad’s idea. I can’t think of anything that wouldn’t be improved by adding Amaretto cream to it though. Must be in the genes…..!