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Fig and Apple Crisp 1

Fig and Apple Crisp

This Fig and Apple Crisp brings together the honeyed sweetness of figs with the tartness of fresh apples for a dessert that's both comforting and sophisticated. With 40% more fiber than traditional apple crisp, this nutritious twist transforms a beloved fall classic into something extraordinary.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • 9x9 inch baking dish or 10-inch cast iron skillet
  • Mixing Bowls

Ingredients
  

For the Filling:

  • 4 large Granny Smith apples peeled and sliced (about 4 cups)
  • 1 cup dried figs stems removed and chopped
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • pinch salt

For the Crisp Topping:

  • 1 cup rolled oats
  • 3/4 cup almond flour
  • 1/3 cup chopped pecans optional
  • 1/3 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Peel, core, and slice your apples into approximately ¼-inch slices. In a large bowl, toss the apple slices with lemon juice to prevent browning.
  • Chop the dried figs into small pieces, removing any tough stems. Add them to the apple mixture, then sprinkle with cinnamon, nutmeg, cornstarch, and salt. Pour in the maple syrup and toss until the fruit is evenly coated.
  • In a separate bowl, combine the rolled oats, almond flour, chopped pecans, cinnamon, and salt. Pour in the melted coconut oil, maple syrup, and vanilla extract. Mix until everything is moistened and forms small clumps when pressed together.
  • Transfer the fruit mixture to a 9x9-inch baking dish or a 10-inch cast-iron skillet. Spread the oat topping evenly over the fruit mixture, covering it completely. Press down slightly to create a compact layer.
  • Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling at the edges. If the top starts to brown too quickly, loosely cover with aluminum foil for the remaining baking time.
  • Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of Greek yogurt if desired.

Notes

If you prefer a more rustic presentation, leave some of the apple peel on – it adds both color and nutrition.
This recipe is naturally gluten-free when using certified gluten-free oats.
For a vegan version, ensure your maple syrup is certified vegan.
Store at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 75mgPotassium: 320mgFiber: 7gSugar: 28gCalcium: 60mgIron: 1.5mg
Keyword Fig and Apple Crisp, Healthy Dessert, Gluten-Free, Fall Dessert
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