Fig And Apple Oatmeal Crisp - cooking recipe

Ingredients

1/2 cup coarsely chopped natural whole almond
3/4 cup packed light brown sugar, divided
1/3 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 1/2 lbs granny smith apples, quartered, peeled, cored, and thinly sliced (about 4 c.)
8 ounces dried calimyrna figs or 8 ounces dried black figs, stems trimmed, finely chopped
2 tablespoons diced crystallized ginger
1 cup quick-cooking rolled oats (do not use instant)
1 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, at room temperature
vanilla frozen yogurt or heavy cream

Preparation

Preheat oven to 350\u00b0; lightly butter a shallow 13x9 inch baking dish or a deep pie plate; set aside.
Spread the almonds in an ungreased baking pan; bake until lightly toasted, 8-10 minutes; let cool.
Combine 1/4 cup brown sugar and 2 tablespoons flour in a big bowl; add in the apples, figs, and crystallized ginger; toss to combine.
Spread the mixture in the prepared baking dish.
Combine the oats, remaining 1/2 cup brown sugar, the remaining 1/3 cup flour, ground ginger, and salt in a big bowl; stir to combine.
Add in the butter; work it into the mixture using a pastry blender until the mixture is crumbly; sprinkle the oatmeal mixture evenly over the apple mixture.
Bake 45-55 minutes until the crumbs are well browned and the apples are tender.
Serve lukewarm or at room temperature, with a scoop of ice cream.