California Fig and Apple Crisp with Ginger
When it's apple season, make an apple crisp. This ginger fig apple crisp recipe is practically slice and bake. Top it with a scoop of vanilla bean ice cream.
Servings: 8 servings
- 1/2 cup walnuts toasted and chopped
- 1/2 cup old fashioned oats
- 1/2 cup unbleached all-purpose flour
- 1/4 cup light brown sugar packed
- 2 tbsp granulated sugar
- 3/4 tsp ground ginger
- 1/8 tsp table salt
- 6 tbsp unsalted butter melted
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.
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).
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.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Calories: 274kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 41mg | Potassium: 181mg | Fiber: 4g | Sugar: 23g | Vitamin A: 325IU | Vitamin C: 4.6mg | Calcium: 26mg | Iron: 1mg