6 Figs, quartered
1 Tablespoon brown sugar
150mL Thickened cream
1 Teaspoon vanilla bean extract
1 Cup reduced-fat Greek yoghurt
1 Tablespoon honey
2 Tablespoons gluten-free flour
1 Tablespoon caster sugar
¼ Teaspoon ground cinnamon
⅓ Cup walnuts, crumbled into small pieces by hand
2 Teaspoons olive oil
- Preheat oven to 200oC. Line a tray with baking paper. Place figs onto the tray (cut side up) and top each with a little brown sugar. Transfer to the oven and cook for 10-15 minutes or until tender but not completely falling apart.
- Meanwhile, whip cream and vanilla to firm peaks. In a second bowl, use a spatula to beat together yoghurt and honey. Fold the cream and yoghurt mixtures together until well combined.
- Rub together flour, sugar, cinnamon, walnuts and oil in a small bowl. Tip mixture into a dry frying pan and cook over medium-high heat, stirring, until golden and fragrant.
- Serve figs with yoghurt mousse and walnut crumble.