January 7, 2013

Apple Fig Crisp with Coconut Cashew Vanilla Creme

Last summer my friend Mary told me of a fig tree that was just loaded with ripe figs.  We promptly went to work picking and drying figs that weekend.  I am really glad I did.  I've store my dried figs in the freezer to keep them from molding.  Dried fruit has a shelf life too no matter how well you keep it.  Some fruit seems to do very well when I store it in the freezer.  I took some out and re-hydrated them in filtered water overnight.  They worked out fine, beautiful sweet figs in January.  I made a nice big apple fig crisp.  It was very easy.

Fig and Apple Crisp

1 1/4 cups dried figs, stems removed and diced
1/2 cup apple cider or fresh apple juice
3/4 cup spelt or whole wheat pastry flour + 2 tablespoons
3/4 cup turbinado sugar + 2 tablespoons (your favorite dry sweetener will work)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons vegan margarine, I used Organic Earth Balance
3/4 cup toasted pecans, coarsely chopped
2 pounds Golden Delicious apples, peeled, cored and sliced 1/2 inch thick

Combine the figs and apple cider in a large bowl and let stand 30 minutes to an hour, stirring occasionally. This will work fine with more moist dried figs, but if they are very dry like mine are, I would soak them for 2 - 4 hours.

Preheat the oven to 350ยบ

To make the topping, whisk the 3/4 cup flour, 3/4 cup sugar and spices together in a medium bowl.  Using a pastry cutter, a fork, or your fingertips, blend in the margarine until the mixture is crumbly and forms moist clumps.  Stir in the pecans.

Mix the apples, 2 tablespoons of flour and 2 tablespoons of sugar into the figs.  Transfer the mixture into a lightly oiled 8 x 8 x 2 baking dish.  Bake for 40 minutes, then cover loosely with foil and continue to bake until the apples are very tender, about 20 minutes longer.

Serve warm with whipped cream or ice cream.

I made a quick vegan cream I like using the solid potion of a can of chilled coconut milk.  I put the coconut creme in my blender with about a half cup of cashews, the seeds from half a vanilla bean, and about a cup of powdered sugar.  I used about 2 tablespoons of the liquid coconut milk to get the desired texture.  Then I chilled it for about an hour to thicken a little.  Very Nice.

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