figs and hard wood floors

ty has been hard at work sanding our hardwood floors. he started in his office because, and i quote, "i should practice in there first before doing the living room". mmmhmmm. sure.

anyways, we live right next door to great grandma and grandpa leavitt (funners!) and yesterday after church she said. "Do you like figs? Cause the tree is ripe and ready." ooh baby. nothing gets me more excited than free fruit. well, free pie maybe. after snacks the girls and i walked over in our church dresses with a sack and picked as many as could fit in our bags. some were a little too ripe for my liking (yucks) but the rest we plopped in the fridge. so of course i start looking for good fig recipes because the only thing i can think of is figgy pudding. from the christmas song. is there even such a thing as figgy pudding? because i think oh we'll all have some.

 after some great facebook suggestions of grilling them with honey drizzled on top, which i will try tomorrow night. i also found this recipe here. and subsituted the figs for the dates. and, um, my tummy is killing me because i ate WAY TOO MUCH. a great recipe. you should buy some figs, or pick some for free (the better option) and cook this.

i had to post a picture- because if yours turns out to look a steaming pile of nutty poop, congratulations! you did it right!

*i doubled the recipe and cooked it a wee too long in the end-hence why mine is so brown (pluse lucy did the ginger snaps a little too large). but it was still delish.
**note too self- don't get lazy and not FINELY grate the last pieces of ginger. because kapow! those bites will really pack a punch.
***serve with fresh whipped cream-not healthy yogurt like suggested. duh!

 

APPLE, FIG AND GINGER CRISP

• 4 tablespoons light brown sugar
• 4 tablespoons unsalted butter, melted
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated orange zest
• 4 figs, ends cut off and chopped into 1/4-inch pieces
• 2 Granny Smith apples, peeled, halved, cored, and cut into 1/2-inch wedges
• 2 Macoun apples (i used fuji-no macoun apples here in the sticks), peeled, halved, cored, and cut into 1/2-inch wedges
• 9 gingersnap cookies, finely crumbled (3/4 cup)
• 2 tablespoons chopped pecans
• 2 tablespoons old-fashioned rolled oats
• 1/2 cup thick unsweetened yogurt

Directions

1. Preheat oven to 350 degrees. In a medium bowl, combine 3 tablespoons sugar, 1 tablespoon melted butter, grated ginger, cinnamon, orange zest, and dates. Add apples and toss to combine. Transfer mixture to an 8-inch square baking dish.
2. In a small bowl, combine gingersnaps with pecans, remaining sugar, oats, and remaining butter. Using your fingertips, work mixture to form a crumble topping. Distribute topping over apples. Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 30 minutes. Uncover and continue baking until topping has browned and apples are tender when pierced with a paring knife, about 20 minutes. Let cool 10 minutes before serving with yogurt.