Fig-Raspberry Crisp With Lavender-Honey Sour Cream Recipe

Name: Fig-Raspberry Crisp With Lavender-Honey Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375u00b0 (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.
2
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.
3
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.
4
Meanwhile, in a small bowl, mix sour cream, honey, lavender buds, and vanilla. Cover and chill.
5
Spoon warm or cool crisp into bowls and top each serving with a generous dollop of lavender-honey sour cream.
6
Note: Nutritional analysis is per serving.
7
Wine pairing: Glasses of ruby Port perfectly complement this sweet fruit crisp.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Fig-Raspberry Crisp With Lavender-Honey Sour Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig-Raspberry Crisp With Lavender-Honey Sour Cream

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