1 c. Blue Ribbon Calimyrna figs
3 c. peeled and sliced fresh or frozen peaches
2 c. fresh or frozen raspberries
1/4 c. sugar plus 5 Tbsp., divided
1/4 c. water
8 Tbsp. unsalted butter, divided
1 1/2 c. all-purpose flour
2 tsp. baking powder
6 Tbsp. milk
1/2 tsp. ground cinnamon

Preheat oven to 375°. Adjust oven rack to middle level. Remove small stem from each fig; cut figs into quarters. Mix figs with remaining fruit, 1/4 cup sugar and water. Spoon into 1 1/2-quart shallow baking dish. Cut 2 tablespoons butter into small pieces and place over top evenly; set aside.

In medium bowl, stir flour with baking powder and 4 tablespoons sugar. Cut remaining 6 tablespoons butter into small pieces. Toss with flour mixture. Using both hands, press butter between index fingers and thumbs to form thin flakes. Keep butter coated with flour to prevent softening. Blend to a crumble. Stir in milk; blend evenly. Press dough into a ball. Dust with flour and roll into a shape that will cover top of baking dish. Place over fruit, bringing dough to edge of dish. Cut 4 slits in center with a knife. Lightly brush top with water. Stir remaining 1 tablespoon sugar with cinnamon. Sprinkle over top. Place in oven and bake 35 to 45 minutes or until top is nicely browned and fruit is tender. Set aside to cool for 30 minutes before serving. Serve with peach or vanilla ice cream. Makes 8 servings.