July 2016 Fig Focus

chopped figs

Summer Cooking with California Figs

Here’s a recipe you’ll want to make all summer long. It’s perfect for those lazy days when you want a special dessert but don’t want to spend hours in the kitchen. 

Diced California Figs, coated in a cinnamon sugar mix, raspberries, blueberries and blackberries are scattered over a cake-like batter that rises up around the berries to make a juicy dessert. We call it a “buckle,” which is in the family of American fruit-based desserts like cobblers, crisps, slumps and grunts. 

There’s no guilt in enjoying this dessert often as it’s packed with wholesome ingredients, including four types of fruit and the whole grain goodness of whole wheat pastry flour. Thanks to the California Figs, it is an excellent source of dietary fiber.  

Berry Buckle with Cinnamon Figs

chopped figs

Cut California Figs into small pieces.

cinnamon sugar figs

Toss California Figs with sugar-cinnamon mixture.

oil and butter

Scatter butter pieces in pan.

bread batter

Measure ingredients for batter.

fruit on cake

Sprinkle California Figs and berries over batter.


Serve warm with whipped cream.

Berry Buckle with Cinnamon Figs

Serves 6.

  • 1 cup Orchard Choice or Sun-Maid California Figs
  • 2 teaspoons granulated sugar
  • One heaping ¼ teaspoon ground cinnamon
  • 2 tablespoons canola or other vegetable oil
  • 2 1/2 tablespoons butter, cut into small pieces
  • 1/2 cup whole wheat pastry flour or all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup low-fat milk
  • 1/4 teaspoon vanilla extract
  • 2 cups mixed fresh berries: raspberries, blackberries and blueberries
  • 2 teaspoons granulated sugar

1, Adjust oven rack to lower middle position. Preheat oven to 350º F. 

2. Stem Figs and cut into small, blueberry-sized pieces, about 1/3-inch. Place in a bowl. Mix 2 teaspoons sugar with cinnamon. Sprinkle on Figs and toss to coat.  Set aside.

3. Drizzle oil in bottom of an 8-inch square baking pan. Scatter butter pieces in pan with oil. Place in oven for 2 minutes or until butter melts.  Remove pan from oven and swirl gently to mix oil and butter.  

4. In medium bowl, whisk together flour, ½ cup sugar, baking powder and salt. Slowly whisk in milk and vanilla. Spoon batter into pan in an even layer over butter mixture. Sprinkle Figs and any remaining cinnamon-sugar evenly over batter. Scatter berries over Figs.  Sprinkle 2 teaspoons sugar over berries.

5. Bake for 35 to 40 minutes or until top is golden brown and cake is set.  Remove from oven.  Serve warm or cool with whipped cream or ice cream, if desired. 


Lorelle Del Matto, MS, RDN, is a nutrition and culinary professional who combines a passion for food (and California Figs) with a quest for nutrition knowledge. She believes well designed and tested recipes can be great communication tools. Lorelle has a Master’s of Science in nutrition biology and is a Registered Dietitian Nutritionist. Lorelle developed her culinary skills in France at La Varenne, Ecole de Cuisine. You can find more recipes and healthy lifestyle tips to inspire you to “savor the art of healthy eating” on her website lorelledelmatto.com and on Twitter and Facebook

Get Grilling with California Figs

fig bbq sauce

As temperatures heat up outside, turn to California Figs to flavor your favorite grilled foods. Find inspiration here  for everything from the figgy barbecue sauce from famed Franklin BBQ, shown here, or for ways to use your favorite Orchard Choice California Fig Spreads as a glaze for grilled meat. We will be tempting your tastebuds and teasing your grill all month long.

Photo courtesy of Macheesmo  

Count on California Figs


Valley Fig Growers will be updating packages to implement the government’s new Nutrition Facts label. The updated label will make it easier for consumers to make better-informed food choices. 

Highlights of the New Nutrition Facts Label

1. Features a Refreshed Design

The look of the label remains, but the type size for “Calories,” “Servings per container,” and “Serving size,” will increase and the “Calories” and “Serving size” will be bolded.

Manufacturers must declare the amount and percent Daily Value of vitamin D, calcium, iron and potassium.

The footnote will change to read: “The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.”

2. Reflects Updated Information about Nutrition Science

  • “Added Sugars,” in grams and as percent Daily Value, will be included.
  • Vitamin D, potassium, calcium and iron will be required. Vitamins A and C will be optional.
  • “Total Fat,” “Saturated Fat,” and “Trans Fat” will be required. “Calories from Fat” will be removed because the type of fat is more important than the amount.
  • Daily values for nutrients like sodium, dietary fiber and vitamin D will be updated based on newer scientific evidence.

3. Updates Serving Sizes and Labeling Requirements for Certain Package Sizes

  • Serving sizes must be based on amounts of foods and beverages that people are actually eating, not what they should be eating. For example, a serving of ice cream used to be ½ cup but is changing to ⅔ cup, and a serving of soda is changing from 8 ounces to 12 ounces.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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