Fig and Apple Oatmeal Crisp |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Serve warm with a scoop of ice cream. Ingredients:
1/2 cup coarsely chopped natural whole almond |
3/4 cup packed light brown sugar, divided |
1/3 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1 1/2 lbs granny smith apples, quartered, peeled, cored, and thinly sliced (about 4 c.) |
8 ounces dried calimyrna figs or 8 ounces dried black figs, stems trimmed, finely chopped |
2 tablespoons diced crystallized ginger |
1 cup quick-cooking rolled oats (do not use instant) |
1 teaspoon ground ginger |
1/2 teaspoon salt |
6 tablespoons unsalted butter, cut into small pieces, at room temperature |
vanilla ice cream or vanilla frozen yogurt or heavy cream |
Directions:
1. Preheat oven to 350°; lightly butter a shallow 13x9 inch baking dish or a deep pie plate; set aside.
2. Spread the almonds in an ungreased baking pan; bake until lightly toasted, 8-10 minutes; let cool.
3. Combine 1/4 cup brown sugar and 2 tablespoons flour in a big bowl; add in the apples, figs, and crystallized ginger; toss to combine.
4. Spread the mixture in the prepared baking dish.
5. Combine the oats, remaining 1/2 cup brown sugar, the remaining 1/3 cup flour, ground ginger, and salt in a big bowl; stir to combine.
6. Add in the butter; work it into the mixture using a pastry blender until the mixture is crumbly; sprinkle the oatmeal mixture evenly over the apple mixture.
7. Bake 45-55 minutes until the crumbs are well browned and the apples are tender.
8. Serve lukewarm or at room temperature, with a scoop of ice cream.
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