Heat oven to 350. Lightly grease pie plate or shallow casserole.
Peal and core apples. I highly recommend a melon baller for the job. Chop the apples into small wedges.
Cut figs into small circles and discard stems.
Mix apples, figs, cinnamon, and cardamom in saucepan on medium heat with 2 tbs of water. Blanche fruit for 3 minutes, so that apples are not fully cooked.
In a food processor, mix flour, butter, sugar, pistachios and pecans. Pulse until the mixture is crumbly.
Place fruit in baking dish, then crumble the pastry mix over it. Optionally, keep small morsels of pistachio and pecans to garnish on top.
Bake for approx 40 minutes or until golden crust and juices bubble.
Serve warm and either alone, with vanilla ice cream or custard, or with a pomegranate sauce (mixture of pomegranate molasses and sugar).