Fig-Orange Oat Crumble Pots

Ingredients

Fruit

• 400 g fresh figs, stemmed and quartered
• 2 tbsp orange juice
• 1 tsp finely grated orange zest
• 1 tbsp granulated sugar
• 1 tsp cornstarch

Crumble

• 50 g rolled oats
• 40 g all-purpose flour
• 40 g light brown sugar
• 40 g cold unsalted butter, diced
• ⅛ tsp fine salt

Equipment

Air fryer, four appliance-approved 300 mL ovenproof ramekins, mixing bowl, oven mitts

Allergens and ingredient notes: Wheat, milk; use oats suitable for your allergen needs.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Only use ramekins explicitly approved for your model. Two ramekins per batch; 2 batches; place them in the basket, not directly on the appliance base.

1. Mix figs, orange juice, zest, granulated sugar and cornstarch. Divide among 4 ramekins. Rub oats, flour, brown sugar, cold butter and salt together with fingertips until clumpy. Divide over the fruit; leave ½ inch headspace.
2. Preheat the air fryer to 325°F (165°C) according to its manual, about 5 minutes. Set 2 ramekins in the basket with gaps and headroom. Air-fry 14–18 minutes until the topping is golden, no dry flour remains and the fruit bubbles around the edges. Repeat with the other 2.
3. Lift with oven mitts and cool at least 10 minutes before serving one pot per person; fruit filling and ceramics remain hot.

The Devotti twist: Orange zest perfumes the fig juices while an oat topping supplies a crisp contrast.

Make ahead and storage

Cool and refrigerate within 2 hours for up to 3 days. Reheat in approved ramekins until hot through; use oven mitts.