Fig-Raspberry Crisp With Lavender-Honey Sour Cream

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1 1/4 to 1 1/2 cups firmly packed brown sugar

3 tablespoons cornstarch

2 quarts very ripe figs (2 1/2 lb.), stems trimmed, rinsed, and cut in half lengthwise

1 cup red or black raspberries, rinsed

1/2 cup cream cheese (4 oz.), at room temperature

1/4 cup unsalted butter, at room temperature

1/4 teaspoon salt

1 cup maple- or vanilla-flavored granola

1/2 cup chopped walnuts

1 cup sour cream or Greek yogurt (see notes)

3 tablespoons honey

1 teaspoon chopped fresh lavender buds

1/2 teaspoon vanilla

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