Apple Fig Crisp Recipes

APPLE CRISP - PERFECT AND EASY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

HASSELBACK APPLES WITH FIGS

Steps:

• Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish.
• Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy.
• Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes.
• Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.

APPLE-FIG CRISP

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.

FIG AND APPLE OATMEAL CRISP

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.

APPLE-WALNUT CRISP

Steps:

• Set oven to 375 degrees.
• Butter a 10-inch deep-dish glass pie plate (or use an 11 x 7-inch baking dish).
• For the topping; in a bowl stir together the flour, oats, brown sugar, cinnamon and pinch salt; add in butter and blend with fingers until mixture resembles coarse meal.
• Add in the toasted walnuts; set aside while preparing the filling.
• In a large bowl toss the apple slices with the lemon juice; add in all remaining ingredients except the vanilla ice cream, toss well to combine and transfer to the prepared pie plate or baking dish.
• Sprinkle the prepared topping evenly over the apple mixture.
• Bake for about 30-40 minutes or until the topping is browned and the apples are fork-tender.
• Let the crisp stand for 15 minutes before serving.
• Serve warm with vanilla ice cream.