Fig And Apple Oatmeal Crisp

• 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

1. Preheat oven to 350u0b0; lightly butter a shallow 13x9 inch baking dish or a deep pie plate; set aside.
2. Spread the almonds in an ungreased baking pan; bake until lightly toasted, 8-10 minutes; let cool.
3. 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.
4. Spread the mixture in the prepared baking dish.
5. 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.
6. 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.
7. Bake 45-55 minutes until the crumbs are well browned and the apples are tender.
8. Serve lukewarm or at room temperature, with a scoop of ice cream.

almond, brown sugar, flour, flour, granny smith apples, calimyrna figs, ginger, oats, ground ginger, salt, unsalted butter, vanilla frozen yogurt

Taken from www.food.com/recipe/fig-and-apple-oatmeal-crisp-197984 (may not work)