You can bake the crisp up to 8 hours ahead, then let it cool; cover and let stand at room temperature. As a topping, thick and creamy Greek yogurt makes a nice alternative to sour cream.
1 1/4 to 1 1/2 cups firmly packed brown sugar
3 tablespoons cornstarch
2 quarts very ripe figs (2 1/2 lb.), stems trimmed, rinsed, and cut in half lengthwise
1 cup red or black raspberries, rinsed
1/2 cup cream cheese (4 oz.), at room temperature
1/4 cup unsalted butter, at room temperature
1/4 teaspoon salt
1 cup maple- or vanilla-flavored granola
1/2 cup chopped walnuts
1 cup sour cream or Greek yogurt (see notes)
3 tablespoons honey
1 teaspoon chopped fresh lavender buds
1/2 teaspoon vanilla
How to Make It
Preheat oven to 375° (convection oven not recommended). In a large bowl, mix 1/4 cup brown sugar and the cornstarch. Gently mix in the figs and raspberries. Taste and, if needed, stir in up to 4 more tablespoons brown sugar. Pour into a shallow 2-quart baking dish.
In another bowl, with a wooden spoon, mix 1 cup brown sugar, cream cheese, butter, and salt until well blended. Stir in granola and walnuts just to blend. Distribute topping over fig mixture, allowing some fruit to remain bare.
Bake until top is browned and juices are bubbling near center, 40 to 45 minutes. (If topping is brown before juices bubble, cover crisp lightly with foil.) Let cool on a rack at least 15 minutes.
Meanwhile, in a small bowl, mix sour cream, honey, lavender buds, and vanilla. Cover and chill.
Spoon warm or cool crisp into bowls and top each serving with a generous dollop of lavender-honey sour cream.
Note: Nutritional analysis is per serving.
Wine pairing: Glasses of ruby Port perfectly complement this sweet fruit crisp.