Recipes

Apple and Fig Crisp

By: The Local Palate

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Taste the profound flavor of fall in the North Carolina Blue Ridge Mountains with this warm and cozy apple and fig crisp topped with a smooth, light bourbon whipped cream. Chef Michelle Bailey from Asheville combines a crumbly spice-ridden oat topping with a rich, gooey tart apple and sweet fig filling, creating a mouthwatering sensation! Grab two spoons and a friend to indulge in the sweet, natural fall flavors.

recipe

yields

Makes 1 (8-inch) crumble

For the crumble topping:

1 cup almond flour
1 cup oats
¾ cup brown sugar
½ cup chopped almonds, toasted
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
½ cup (1 stick) cold butter, grated on a cheese grater

For the filling:

2 pounds green apples
Juice of 2 lemons
2 tablespoons butter
1 cup diced fresh figs
½ cup brown sugar
1 tablespoon sorghum molasses
¼ teaspoon cinnamon
Pinch of coriander
Pinch of ground clove
Pinch of salt

For the whipped cream:

¾ cup heavy cream
Seeds of ½ vanilla bean
3 tablespoons powdered sugar
1 cup sour cream
2 tablespoons bourbon
Pinch of salt

steps

Make the crumble topping:

In a large bowl, combine all ingredients except butter. Mix well. Incorporate cold butter into dry ingredients by hand until texture is crumbly. Chill for at least 30 minutes.

Make the filling:

Preheat oven to 350 degrees. Peel, core, and slice apples into ¼-inch wedges. Fill bowl with cold water, add lemon juice. Add apples, making sure they are fully submerged.
Melt butter in an 8-inch cast-iron skillet over medium-high heat. Drain apples from water. Dry thoroughly. Add apples to skillet and sauté until they begin to brown, about 5 minutes. Turn heat off, add remaining ingredients. Stir to combine.
Sprinkle topping liberally over apple and fig mixture. Bake until top is golden brown and filling is bubbling around edges, about 15-20 minutes. Let cool 10 minutes before serving.

Make the whipped cream:

In bowl of a stand mixer fitted with whisk attachment, combine heavy cream, vanilla bean seeds, and powdered sugar. Whisk until stiff peaks form, fold in sour cream. Add bourbon gradually while whisking, season lightly with salt. Chill immediately. Serve crumble warm with whipped cream on side.