Fig And Apple Oatmeal Crisp Recipes

FIG AND APPLE OATMEAL CRISP

Fig and Apple Oatmeal Crisp image

Make and share this Fig and Apple Oatmeal Crisp recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

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 frozen yogurt or heavy cream

Steps:

Preheat oven to 350°; lightly butter a shallow 13x9 inch baking dish or a deep pie plate; set aside.
Spread the almonds in an ungreased baking pan; bake until lightly toasted, 8-10 minutes; let cool.
Combine ¼ cup brown sugar and 2 tablespoons flour in a big bowl; add in the apples, figs, and crystallized ginger; toss to combine.
Spread the mixture in the prepared baking dish.
Combine the oats, remaining ½ cup brown sugar, the remaining 1/3 cup flour, ground ginger, and salt in a big bowl; stir to combine.
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.
Bake 45-55 minutes until the crumbs are well browned and the apples are tender.
Serve lukewarm or at room temperature, with a scoop of ice cream.

Nutrition Facts : Calories 386.2, Fat 14.3, SaturatedFat 6, Cholesterol 22.9, Sodium 158.9, Carbohydrate 64.1, Fiber 7.1, Sugar 42.9, Protein 5.5

APPLE-FIG CRISP

Apple-Fig Crisp image

Yield Serves 6

Number Of Ingredients 9

Ingredients

3/4 cup plus 1 tablespoon all purpose flour
2/3 cup plus 2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons pumpkin pie spice
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup pecans (about 3 ounces), toasted, chopped
1 1/4 cups chopped stemmed dried black Mission figs (about 6 1/2 ounces)
1/4 cup applejack or brandy
2 1/4 pounds Golden Delicious apples, peeled, cored, sliced 1/2 inch thick
Warm cream (optional)

Steps:

Whisk 3/4 cup flour, 2/3 cup sugar and 1/2 teaspoon pumpkin pie spice in medium bowl to blend. Rub in butter with fingertips until mixture forms moist clumps. Mix in pecans. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Combine figs and applejack in large bowl. Let stand 30 minutes, stirring occasionally.
Mix apples, 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon pumpkin pie spice into figs. Transfer mixture to prepared baking dish. Sprinkle with topping. Bake 40 minutes. Cover loosely with foil. Continue to bake until apples are very tender, about 20 minutes longer. Uncover; let cool at least 30 minutes.
Spoon crisp into large shallow bowls. Serve with cream, if desired.

APPLE OATMEAL CRISP

Apple Oatmeal Crisp image

Its easy to make, one bowl and no mess. This has been handed down from my grandmother and I would like to share it with you.

Provided by Dave Behnke

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
½ cup butter, melted
3 cups apples - peeled, cored and chopped
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 65.2 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 90.9 mg, Sugar 44.2 g

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