Recipe by Quinn Horn
This recipe is from Russo's Market in Watertown, MA. It is a nice variation on this winter dessert staple.
Top Review by mianbao
This is very good both warm or cold. Sort of an apple pie without the crust. It was gone embarrassingly quickly. Oh, I did use fuji apples, because they were what was available, and cut them in 8ths, and the figs in half. It did take about 20 minutes longer to bake through, maybe because of the thickness of the apples. We are looking forward to having it again. Thank you very much for posting this recipe.
- 1⁄2 lb dried fig
- 2 cups red wine
- 4 tablespoons honey
- 8 crisp tart apples (Mutsu, Granny Smith or similar varieties)
- 4 tablespoons brown sugar
- 2 tablespoons flour
- 3 tablespoons butter
- 1⁄2 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch clove
- 1⁄2 cup flour
- 4 tablespoons cold butter, cut into small pieces
- 1⁄2 cup brown sugar, packed
- 1 cup granola cereal (in a pinch, old-fashioned oats will work as well)
- 1⁄4 teaspoon salt
Directions See How It's Made
- In a non-reactive saucepan, combine figs, red wine, and 4 T honey.
- Bring to a boil, then lower the heat and simmer, partially covered, until figs are soft and wine is mostly absorbed/evaporated.
- Set aside to cool a bit.
- Heat oven to 350 degrees.
- Peel, core, and slice apples into big bowl.
- Add spices, sugar, flour, and 3 T butter, cut into small pieces.
- Combine well, then add figs and any remaining liquid.
- Combine again.
- Butter a 8x11 baking dish, and pile fruit mixture into it.
- Smooth top and bake, covered with a piece of tin foil, for about 30 minutes, or until apples are partially cooked.
- Prepare topping: Rub together flour, butter, salt and brown sugar.
- Combine with granola or oats until a coarse mixture is formed.
- Remove baking dish from oven, and spread topping mix evenly over the fruit.
- Return to oven and cook, uncovered, for another 30 minutes or until the topping is slightly browned and the house smells wonderful.