Fig Apple Crisp Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

Fruit mixture

• 1 pound 12 ounces apples (peeled, cored and thinly sliced)
• 1 pound 12 ounces figs (quartered or thinly sliced depending on fig variety)
• ½ teaspoon salt
• ¾ cup brown sugar, packed (I use organic Florida Crystals brand brown sugar)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Topping Mixture

• 1½ cups pecans, chopped
• 3½ cups organic regular rolled oats
• ½ cup brown sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup oil

Instructions:

1. Rinse, peel, and core the apples. I personally prefer to use a small handheld apple slicer/corer device to core and cut the apples. Weigh the apple pieces (after they have been peeled and cored) to verify that you have 1 pound 12 ounces. The peels and cores weigh a lot, so it’s important to make sure that you have 1 pound 12 ounces of actual apple pieces. Note: you can use whatever type of apple you prefer. I typically use Pink Lady apples, but McIntosh or Cortland would be good options as well.
2. Cut the apples into thin slices, and add them to a large mixing bowl. (Since I use a handheld apple slicer/corer device which yields larger apple wedges, I need to further slice them down to size so they cook well and aren’t too big to eat. In general, for each wedge piece, I cut it longways into a total of 3 pieces.)
3. Add the salt, cinnamon, ginger, cardamom, nutmeg, allspice, and brown sugar to the bowl. (If you prefer your crisp to be on the less sweet side, you can reduce this to 2/3 cup brown sugar.) Mix well so that the apple slices are coated with the sugar and spices. Set aside. Note: since some of these ingredients are used both in the fruit mixture and the topping mixture, make sure you’re using the correct amount for each part, respectively.
4. Rinse the figs and cut off the stems. Weigh (after the stems are removed) to verify that you have 1 pound 12 ounces.
5. Chop the figs into bite-sized pieces. (If using a smaller fig like the Chicago Hardy variety, quarter them. If using a larger fig variety, you might need to cut them into eighths, or you can slice them into bite-sized pieces.)
6. Add the figs to the large mixing bowl, and stir to combine. Make sure that the figs are well-coated with the sugar and spices.
7. Preheat oven to 350 degrees Fahrenheit.
8. Transfer the fruit mixture into a 9×13 casserole dish. Set aside.
9. Chop the pecans, if necessary. (I typically use organic pecan pieces that are already chopped.)
10. Add the pecans, oats, brown sugar, salt, and cinnamon to the large mixing bowl. Stir to combine. (Again, if you prefer your crisp to be on the less sweet side, you can decrease the brown sugar to 1/3 cup for the topping.)
11. Add the oil to the bowl, and mix thoroughly so that the contents are fully coated with the oil (make sure that it’s a neutral oil).
12. Pour the topping mixture onto the top of the fruit in the casserole dish, spreading it out evenly so that all the fruit is fully covered.
13. Bake at 350 degrees Fahrenheit for one hour. (I recommend putting a rectangular cookie sheet under the casserole dish, so that any oats that might accidentally fall off don’t end up on the bottom of the oven.)
14. After baking for 1 hour, carefully remove from the oven and allow the crisp to rest for 15 minutes before eating. Enjoy!

Yields 12 servings.

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