Apple-Fig Crisp

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s