Fig and Blueberry Crisp

Fresh figs are not something we can easily get in Minnesota, they aren't very resistant to frost let alone subzero temperatures. So, when my dad told me they had a fig tree behind their house in Memphis that was just filled with figs & asked if I wanted any, my answer was, "Yes, lots please!"

I used about half to make jam but I wanted to do a dessert with some of the rest. Since my favorite fruit dessert is a crisp (and they are just a cinch to make) I decided on fig crisp.

My dad was afraid the flavor of the figs was too delicate for a crisp so I added some blueberries as well to bump up the flavor. This was the right move as the crisp may have been a little bland without them. The blueberries don't overpower the figs, they really compliment them, plus add some great color. I think you could also substitute other berries like raspberries or even strawberries & get a great combination.

Fig and Blueberry Crisp

6 T brown sugar, packed
3 T cornstarch
2 1/2 lbs very ripe figs, stemmed & halved
1 c blueberries
3/4 c all-purpose flour
3/4 c sugar
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
8 T unsalted butter, cold & cut into chunks

Preheat oven to 375 F.

Mix the brown sugar & cornstarch together. Toss the figs & blueberries in to coat. Spread in the bottom of a shallow 2 quart baking dish.

Mix the flour sugar, salt, cinnamon & nutmeg together. Add the butter & cut in to make a course meal. Sprinkle over the top of the fruit.

Bake for 45 - 50 minutes until the fruit is bubbly & the topping is browned. Let cool 15 minutes before serving.

Serves 6 - 8

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