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Preheat the oven to 375 F. Butter an 8x8 inch square baking dish (or similar small baking dish). Set aside.
Gently toss blackberries and figs with the brown sugar, flour, and a pinch of salt. Let the mixture sit as you make the topping.
In a medium bowl whisk, flour, almond flour, sugar, baking powder, and salt. Add in cubed butter and toss to coat in the flour.
Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture until the butter is about the size of large peas.
Mix the cold heavy cream with the vanilla bean paste and almond extract in a small bowl or measuring cup.
Add the cold cream mixture into the dry and gently mix everything together to create a wet shaggy dough. Be careful not to over mix, you just want to mix until all the dry ingredients are absorbed by the wet. (it's good to see chunks of butter in there!)
Add the fruit mixture to the prepared baking dish. Dollop the biscuit topping all over the top of the berries, spreading out as needed to cover most of the berry mixture. Some exposed berries are ok!
Sprinkle with a generous amount of demerara sugar. Place the baking dish on a sheet tray to catch any possible drips while baking.
Bake for 45-55 minutes until deeply golden brown and bubbling
Let cool for 5-10 minutes and serve warm with vanilla ice cream.