Fresh Fig And Peach Crumble - cooking recipe

Ingredients

8 tablespoons unsalted butter, cut into big chunks (chilled but not refrigerator hard)
1/3 cup sugar, plus
2 tablespoons sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 pinch salt
1 lb peach, peeled, halved, and cut into 1/2-inch wedges
1 lb large firm rip fig, stems trimmed, cut into 1/2-inch wedges
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
powdered sugar
vanilla ice cream

Preparation

Add the butter and 1/3 cup sugar to a large bowl.
Using an electric mixer, beat about 3 minutes, or until well combined.
Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
The pastry should still be crumbly.
Refrigerate the pastry until ready to use.
Combine the peaches and figs in a big bowl.
Add in the lime juice; toss to blend.
In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
Sprinkle the cinnamon/sugar/flour mixture over the fruit.
Fold gently, just to blend without crushing the fruit.
Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
Sprinkle the cold pastry crumbs evenly over the fruit.
Bake in a 350\u00b0F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
Let cool slightly.
Sprinkle with powdered sugar and serve warm with ice cream.