Ingredients

Filling 

• ⅓ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp lemon zest

• 1 tsp vanilla extract

• 3 tbsp lemon juice

• ½ tsp cinnamon

• 2 ½ lbs Joe’s Black Mission figs, stems removed, halved lengthwise

Crumble 

• ⅔ cup each flour

• ⅔ cup light brown sugar

• ¼ tsp kosher salt

• ½ tsp each vanilla extract

• ½ tsp lemon zest

• ⅔ cup chopped walnuts

• 1 stick cold salted butter, chopped

Instructions

1. Preheat oven to 350°.

2. Make filling: In a large bowl, combine granulated sugar, and cornstarch. Stir in remaining ingredients except for figs. Gently stir in figs and let stand 15 to 20 minutes.

3. Make streusel: In a large bowl, combine flour, brown sugar, and salt. Stir in vanilla, lemon zest, and walnuts. With a pastry cutter or knit & fork cut butter into flour mixture until butter is completely blended and coarse lumps form.

4. Transfer to 9×13 inch baking dish (oven safe) and evenly cover crumble over filling.

5. Bake until filling is bubbling and crisp is deep golden in center, 30 minutes. Let cool on a rack at least 25 minutes.

Recipe adapted from Sunset Mag recipe