Recipe

Fig-raspberry Crisp With Lavender-honey Sour Cream Recipe

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Ingredients

1 1/4 to 1 1/2 c firmly packed brown sugar
1/2 c sliced walnuts
2 quarts very ripe figs (2 1/2 lb.), stems trimmed, rinsed, & cut in half lengthwise
1/2 tsp vanilla
1/4 c unsalted butter, at about room temp
3 tbsps honey
1 tsp sliced fresh lavender buds
1 c red or black raspberries, rinsed
1/2 c cream cheese (4 oz.), at about room temp
3 tbsps cornstarch
1 c sour cream or Greek yogurt (see notes)
1 c maple- or vanilla-flavored granola
1/4 tsp salt

Directions

Step #1 Preheat oven to 375° (convection oven not recommended).
Step #2 In a large bowl, mix 1/4 c brown sugar & the cornstarch.
Step #3 Gently mix in the figs & raspberries.
Step #4 Taste and, if needed, stir in the up to 4 more tbsps brown sugar.
Step #5 Pour into a shallow 2-quart baking dish.
Step #6 In another bowl, mix 1 c brown sugar, cream cheese, with a wooden spoon, butter, & salt until well mixed.
Step #7 Stir in granola & walnuts just to mix.
Step #8 Distribute topping over fig mixture, allowing some fruit to remain bare.
Step #9 Bake until top is browned & juices are bubbling near center, 40 to 45 mins.
Step #10 (If topping is brown before juices bubble, cover crisp lightly with foil wrap.
Step #11 ) Let cool on a rack at least 15 mins.
Step #12 Meanwhile, lavender buds, in a small bowl, honey, mix sour cream, & vanilla.
Step #13 Cover up & chill in the fridge.
Step #14 Spoon warm or cool crisp into bowls & top each serving with a generous dollop of lavender-honey sour cream.
Step #15 Note: Nutritional analysis is per serving.
Step #16 Wine pairing: Glasses of ruby Port perfectly complement this sweet fruit crisp.
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