photo greenlifeinsocal.com
3/4 C plus 1 T flour
2/3 C plus 2 T golden brown sugar, packed
1½ t pumpkin pie spice, such as Penzey’s, divided
6 T chilled, unsalted butter, cut into pieces
3/4 C pecans, toasted and chopped
1 1/4 C chopped dried figs (about 6 oz.) — Black Mission preferable
1/4 C brandy
4 medium apples, peeled, cored, sliced ½-inch thick
Prepare the topping: mix together 3/4 C flour, 2/3 C sugar, 1/2 t pumpkin pie spice. Rub in butter until mixture forms moist clumps; mix in pecans. (Topping can be made 1-2 days ahead. Cover and refrigerate). Combine the figs and brandy in a bowl; let stand at least 30 minutes. (Mixture can also be made 1-2 days ahead. Cover and refrigerate). Preheat the oven to 350. Butter and 8x8x2 inch glass baking dish. Mix apple slices with remaining 1 T flour, 2 T sugar and 1 t spice. Add fig mixture. Transfer mixture to baking dish, sprinkle with topping and bake 40 minutes. Cover loosely with foil and continue to bake until apples are very tender, about 20 minutes more.
photo gourmetfoodworld.com
