- 10 apples (about 4 pounds), peeled, cored and sliced
- 3/4 pound dried figs, trimmed and chopped
- 1 3/4 teaspoon ground cinnamon
- 1/2 cup plus 6 tablespoons sugar, divided
- 1 2/3 cup plus 2 tablespoons all-purpose flour, divided
- 2/3 cup slivered almonds
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1/3 cup low-fat buttermilk
- Juice of 1/2 lemon
In a food processor, pulse almonds until very finely chopped. Add remaining 1 2/3 cups flour, 5 tablespoons of the sugar, baking soda and salt. Pulse until combined. Add butter and pulse until no pieces larger than peas remain. Pour in buttermilk and pulse until dough just comes together.
Turn dough out onto a lightly floured surface and gather it up in a ball. Knead once or twice to pull it together. Press down on the dough with the heel of your hand to flatten it. Keep pressing until you have a rectangle about the same size as the baking dish. Tear off pieces of dough and place them over fruit, forming a rough crust. Press dough together as needed to cover fruit. Sprinkle top with remaining 1 tablespoon sugar. Bake until crust is browned and filling is bubbling, about 1 hour. Serve warm or at room temperature.
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