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.

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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

Make the crumble topping:

  1. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.

  • Recipe By
    From Michelle Bailey of Smoky Park Supper Club in Asheville, North Carolina
  • Contributing City

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