I love the combination of apples and figs in early fall when both are in season, though dried figs work just fine as well in this crumble. Top it off with vanilla ice cream or whipped mascarpone cream and a little sprinkle of toasted almonds and cinnamon. Use 4-5 cups of Granny Smith apples (peeled, cored and sliced) and 1 cup black mission or brown turkey figs (sliced, stems removed) or 1 cup thinly sliced dried figs and follow this basic recipe.
