You may also like
Categories:
brown sugar cornstarch very ripe figs red cream cheese unsalted butter salt vanilla flavored walnuts sour cream honey fresh lavender buds vanilla
Viewed: 119 - Published at: 5 years agoIngredients
- 1 1/4 to 1 1/2 cups firmly packed brown sugar
- 3 tablespoons cornstarch
- 2 quarts very ripe figs (2 1/2 lb.), stems trimmed, rinsed, and cut in half lengthwise
- 1 cup red or black raspberries, rinsed
- 1/2 cup cream cheese (4 oz.), at room temperature
- 1/4 cup unsalted butter, at room temperature
- 1/4 teaspoon salt
- 1 cup maple- or vanilla-flavored granola
- 1/2 cup chopped walnuts
- 1 cup sour cream or Greek yogurt (see notes)
- 3 tablespoons honey
- 1 teaspoon chopped fresh lavender buds
- 1/2 teaspoon vanilla
Method
- Preheat oven to 375° (convection oven not recommended). In a large bowl, mix 1/4 cup brown sugar and the cornstarch. Gently mix in the figs and raspberries. Taste and, if needed, stir in up to 4 more tablespoons brown sugar. Pour into a shallow 2-quart baking dish.
- In another bowl, with a wooden spoon, mix 1 cup brown sugar, cream cheese, butter, and salt until well blended. Stir in granola and walnuts just to blend. Distribute topping over fig mixture, allowing some fruit to remain bare.
- Bake until top is browned and juices are bubbling near center, 40 to 45 minutes. (If topping is brown before juices bubble, cover crisp lightly with foil.) Let cool on a rack at least 15 minutes.
- Meanwhile, in a small bowl, mix sour cream, honey, lavender buds, and vanilla. Cover and chill.
- Spoon warm or cool crisp into bowls and top each serving with a generous dollop of lavender-honey sour cream.
- Note: Nutritional analysis is per serving.
- Wine pairing: Glasses of ruby Port perfectly complement this sweet fruit crisp.
