The combination of apples and figs in a crisp is old world with modern flair. The flavors will linger long after the last bite is finished.
- Cook Time
- Prep Time
- 8-10 ServingsServings
- 1½ cups sweet red wine
- 1¼ cups water
- ¾ cup sugar
- 3 tablespoons orange juice
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple pie spice
- 1 pound dried figs, quartered
- ½ cup apple butter
- 4 tablespoons unsalted butter or olive oil
- 3¼ pounds (about 8-9 medium) Granny Smith apples, peeled, cored and cut into wedges
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2¼ cups flour
- 1⁄3 cup sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons chilled unsalted butter or margarine, cut into pieces
- 1 cup milk or soy milk
- ½ teaspoon almond extract
Figs: Combine wine, water, sugar, orange juice, lemon juice and apple pie spice in a large, heavy saucepan. Bring to a boil over medium heat and simmer for 20 minutes. Add figs to liquid and simmer over medium heat until figs are tender, about 20 minutes. Drain figs and discard liquid.
Apples: Preheat oven to 350°. Spray a 13x9x2-inch oven-to-table baking dish with cooking spray and spread apple butter over bottom of dish. Melt butter or heat oil in a large, heavy skillet over medium heat. Add apples and sauté until tender, about 10 minutes. Add brown sugar, cinnamon and nutmeg; toss gently to combine. Gently stir in figs. Transfer mixture to the prepared baking dish.
Topping: Combine flour, sugar, brown sugar, baking powder and salt in a large bowl. Add butter or margarine and blend with fingertips until coarse meal forms. Add milk or soy milk and almond extract, stirring with a fork until moist dough forms. Drop dough by the tablespoonful atop fruit in dish.
Bake: Bake until fruit is tender and topping is golden brown, about 25 minutes. Serve hot and bubbling.
plan ahead - Kugel can be prepared 2 days ahead. It also freezes well