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Apple Fig Walnut Crisp_Baking the Goods
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Apple Fig & Walnut Crisp by Baking The Goods

Seasonal crisp apples and decadent, honey-sweet figs bake together with cinnamon and ginger spiced sweetness under a textural crumble topping. Toasty walnuts combine with hearty oats, brown sugar and cinnamon in a craggy crumble topping that adds a welcome crispy texture atop the soft and syrupy fruit. This Apple Fig & Walnut Crisp features some of California’s best produce in a simple dessert that satisfies all of the fall cravings with comforting ease.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 483kcal

Equipment

  • 2 quart casserole or 10" skillet

Ingredients

For the Apple Fig Filling

  • 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

For the Walnut Crisp Topping

  • 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

Instructions

  • 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.

Notes

This recipe can be modified with similar ingredients. You can swap pears for the apples, switch up the spices, replace the walnuts with almonds or your favorite nuts. It can even be made gluten free and vegan by using GF flour and vegan butter.
Allow the crisp to cool at least 1 hour so the fruit juices can thicken and set before serving.
Serve warm with ice cream, whipped cream or even Greek yogurt.

Nutrition

Serving: 1portion | Calories: 483kcal | Carbohydrates: 71g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 429mg | Fiber: 7g | Sugar: 42g | Vitamin A: 507IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 2mg