Often only accompanying other popular produce, pears and figs are unsung heroes of fall baking, and their flavors shine in these Pear and Fig Crisps.
Pear and Fig Crisps
- 1 cup dried black mission figs, stemmed and halved
- ½ cup pear juice
- 1 teaspoon fresh lemon zest
- ¾ cup quick-cooking oats
- ⅓ cup plus 3 tablespoons all-purpose flour, divided
- ⅓ cup firmly packed light brown sugar
- 1 tablespoon finely chopped candied ginger
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 4 Bosc pears, peeled, cored, and chopped into ½-inch pieces (about 4 cups)
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- ¾ teaspoon ground cardamom
- 3 tablespoons cold unsalted butter, cut into ¼-inch cubes
- Preheat oven to 375°. Line a baking sheet with foil. Spray a 6 (6-ounce) ramekins with cooking spray and place on prepared baking sheet.
- Place figs in a medium heatproof bowl. In a small saucepan, heat pear juice with lemon zest until simmering. Pour juice over figs; cover and let sit for 20 minutes. Drain.
- In a medium bowl, whisk together oats, ⅓ cup flour, brown sugar, ginger, and salt. Stir in melted butter with a fork until moistened. Freeze until firm, 20 minutes.
- In a large bowl, gently stir together prepared figs, pears, honey, and lemon juice. Gently toss in remaining 3 tablespoons flour and cardamom. Divide filling evenly into prepared ramekins (less than 1 cup each). Top each with ½ tablespoon (2 pieces) butter.
- Sprinkle about ¼ cup oats mixture in large pieces evenly onto each crisp.
- Bake until topping is golden brown and filling is hot and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.