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.

Jesse Z. Cool
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Credit: Lisa Romerein

Recipe Summary test

1 hr
Makes about 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Flea St. Cafe, Menlo Park, CA

Nutrition Facts

730 calories; calories from fat 41%; protein 7.6g; fat 33g; saturated fat 16g; carbohydrates 111g; fiber 8.9g; sodium 202mg; cholesterol 60mg.