Preheat the oven to 180'C.
Make the crème fraiche by mixing the honey, dried lavender and crème fraiche together. Place in the fridge to allow the flavours to develop.
Prepare the crumble by mixing the butter, the sugar, the ground almonds and the flour in a bowl and crumble it between your fingers. Spread the crumble on a baking tray and cook in the oven for 20 minutes until golden brown.
Cut a deep cross through the centre of each fig, but don't cut all the way through. Sprinkle with the brown sugar and place the figs in individual oven proof dishes. Put them in the oven and bake for 10-15 minutes, until the sugar is bubbling.
Serve the figs immediately with the crumble sprinkled on top and a generous dollop of the lavender creme fraiche.
«Make sure the figs are not over-ripe otherwise they will be too soft to cook. If you can only find very ripe figs, just cut them open and drizzle with extra honey to serve raw rather than cooking them.»