Ingredients
The following ingredients have 8 Servings
- 2 lbs. Granny Smith (Pink Lady or Honeycrisp apples, thinly sliced (about 6 cups sliced))
- 2 cups Black Mission Figs (quartered)
- 1 medium lemon (zested & juiced)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- 1 tablespoon tapioca flour or cornstarch
- 1 cup all purpose flour
- 1 cup thick rolled oats
- ½ cup brown sugar
- ½ cup salted butter (cold and cut into ¼” cubes)
- ½ teaspoon ground cinnamon
- 1 cup walnuts - roughly chopped
Instruction
- Arrange a rack in the middle of the oven and preheat to 350°F.
- Combine sliced apples, lemon zest, 1 tablespoon of lemon juice, brown sugar, cinnamon, ginger and sea salt in a large mixing bowl. Toss together to combine and allow to sit for 15 minutes so the juices begin to release from the apples.
- Toss apples with tapioca flour or cornstarch, then gently stir in the figs.
- In a medium sized mixing bowl, combine flour, oats, brown sugar, and cinnamon. Toss or whisk together. Use your hands to smoosh the cold butter cubes into the mix until you have a rough and crumbly texture with large, pea sized chunks. Add the walnuts and toss together until combined.
- Transfer the apple and fig filling into a 2 quart casserole or baking dish or a 10” cast iron skillet. Sprinkle the Walnut Crisp Topping evenly over the top. Place the dish on a lined baking sheet.
- Bake for 60-70 minutes, until the apples feel tender when pricked with a fork or skewer and the crisp is well browned on top. The juices should be thickened and bubbling when you tilt the dish.
- Allow to cool for about an hour. Serve warm or at room temperature with vanilla ice cream.