Fig and Apple Crumble

A couple of weeks ago, we bought some beautiful purple figs. I had in mind to make a semi-savory tart with them, but then, lo and behold, we ate a fig-and-arugula pizza at dinner with a friend, so I didn't feel the need to make the very same thing the next day. Instead, a crumble! I've come to love this topping, which is crunchy and tender and buttery but not over-the-top; it's way better than any crisp.

What I did not account for, after a summer of baking with stone fruits, is that apples take a lot longer to soften up. I baked the whole thing for about 40 minutes, but you really need to bake the fruit first for 30-40 minutes, and then the whole thing for another 40, in order to get a truly melting combination of figs and apples. They should be more combined-looking and softer than in the photo below:

Fig and Apple Crumble

For the filling:
2 medium sized red apples, such as Gala, cored and diced (do not peel)
1 pint purple figs, quartered
1-2 tsp rosewater, to taste (3 tsp is too much!)
2 tbsp cornstarch
1/2 tsp ginger

For the topping:
1 cup flour
1/3 cup rolled oats
1 tsp baking powder
2 tbsp sugar
1 stick unsalted butter, melted
zest of 1 lemon

Preheat oven to 350 degrees. Combine diced apples, quartered figs, rosewater, ginger, and cornstarch in a baking dish. (Size of dish is flexible: mine is about a six-inch round dish, which yields a deep-dish crumble with lots of topping; equally good in a larger dish.) Stir to mix well. Cook, covered, in the oven about 30 minutes, until the apples are beginning to soften.

Meanwhile, in a mixing bowl, combine flour, oats, baking powder, sugar, and lemon zest. Add butter and mix until clumps form.

Take the fruit mixture out of the oven and, carefully, top with topping -- just use your fingers to drop clumps of batter on top of the fruit until it is completely covered (if your dish is small) or covered to your liking (if the dish is big). Return to oven and cook, uncovered, about 35-40 more minutes, until the topping is golden and crisp.

Serves 4-6.