Valley Fig Growers

California Fig and Apple Crisp with Ginger

This recipe works best with drier, firmer fruit, such as apples, pears, and plums. Feel free to substitute other nuts, such as pecans or walnuts, for the almonds. Serve with vanilla ice cream or whipped cream.

Makes 6 to 8 servings



2 tablespoons sugar

1 teaspoon cornstarch

1 1/2 pounds (3 to 4) apples, peel, core and cut into 1/2 inch chunks

1 1/2 cups (9 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered

 teaspoon fresh lemon juice

1 teaspoon grated fresh ginger


1/2 cup walnuts, toasted and chopped

1/2 cup old fashioned oats

1/2 cup  (2 1/2 ounces) unbleached all-purpose flour

1/4 cup packed (1 3/4 ounces) light brown sugar

2 tablespoons granulated sugar

3/4 teaspoon ground ginger

 teaspoon table salt

 tablespoons unsalted butter, melted 


  1. FOR THE FILLING: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Whisk the sugar and cornstarch together in a large bowl. Add the apples chunks, figs, lemon juice, and ginger and toss gently to combine. Transfer the fruit filling to an 8-inch baking dish, cover with foil, and set on a foil lined rimmed baking sheet (for easy cleanup). Bake the fruit until it is hot and has releases its juices, 20 to 25 minutes. 
  2. FOR THE TOPPING: Meanwhile, pulse the walnuts, oats, flour, sugars, ginger and salt together in a food processor until the nuts are finely chopped, about 9 pulses. Drizzle the melted butter over the top and pulse until the mixture resembles crumbly, wet sand, about 5 pulses. Transfer the mixture to a medium bowl and pinch between your fingers into small pea-sized pieces (with some smaller loose bits).
  3. Remove the fruit from the oven, uncover, and stir gently. Sprinkle the topping evenly over the fruit. Bake the crisp until the topping is deep golden brown and the fruit is bubbling, about 15 minutes, rotating the dish halfway through baking. Let the crisp cool for 10 minutes before serving.


Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

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Nutrition Information

amount per serving

  • Calories 349
  • % Calories from Fat 34%
  • Fat 13
  • Cholesterol 23
  • Protein 4
  • Carbohydrates 55
  • Fiber 6
  • Iron 2
  • Sodium 41
  • Calcium 71
  • Potassium 334