Fig-Raspberry Crisp with Lavender-Honey Sour Cream

Ingredients

• ½ cup chopped walnuts
• 3 tablespoons cornstarch
• ½ teaspoon vanilla
• 1 teaspoon chopped fresh lavender buds
• 1 cup maple- or vanilla-flavored granola
• ¼ teaspoon salt
• ¼ cup unsalted butter, at room temperature
• + 6 more ingredients
• • ½ cup cream cheese (4 oz.), at room temperature
  • 1 cup red or black raspberries, rinsed
  • 1 ¼ to 1 1/2 cups firmly packed brown sugar
  • 2 quarts very ripe figs (2 1/2 lb.), stems trimmed, rinsed, and cut in half lengthwise
  • 3 tablespoons honey
  • 1 cup sour cream or Greek yogurt (see notes)

1. 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. 2. In another bowl, with a w...

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