recipes from Provence - mango | fig | thyme crumble

Mango | Fig | Thyme Crumble

Serves 8 (little 4oz ramekins)

3 mangos

2 apples

4 figs

1 peach (optional)

6 springs fresh thyme

Lemon juice

5 tbsp brown sugar

For the crumble topping -

150g cold butter

60g flour

150g blitzed granola or oats

60g brown sugar (or more if you want a sweeter crumble)

60g blitzed almonds

Chop the fruit into similar size chunks and add to a heavy bottomed sauce pan, add the springs of thyme, lemon juice and sugar. Place on a medium to high heat for 45 minutes to an hour, stirring occasionally. Get on with the crumble topping.

Rub together (or use the paddle attachment on a stand mixer) the cold butter, flour, blitzed granola or oats, sugar and almonds until you reach a good crumbly consistency. Set aside.

Pre-heat the oven to 180°C fan. Remove the thyme stalks and distribute the fruit into 8 little ramekins and top with the crumble mix. Alternately you can use a shallow baking dish if you prefer. Bake for 40 minutes or until the crumbles are caramelised on top and bubbling.

Serve with dollops of fig leaf ice cream, recipe here.