Pear and Fig Crisps

Pear and Fig Crisps

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
 
Makes 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle about ¼ cup oats mixture in large pieces evenly onto each crisp.
  6. Bake until topping is golden brown and filling is hot and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.