Preheat the oven to 350°F.

Combine apples and lemon juice in a large bowl, and toss to coat.

Add figs, cinnamon, 1/2 cup of the sugar and 2 tablespoons of the flour, and toss again.

Transfer mixture to a 9x13-inch baking dish and level the top.

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.