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Recipe Collection

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Pear, Fig and Hazelnut Crisp

Pear, Fig and Hazelnut Crisp Related:   dairy, desserts & sweets, kid-friendly, low-fat, North America, pareve, Sukkot, Tu b'Shevat, vegetarian

Prep time: 10 minutes

Cook time: 45 minutes

Yield: 6–8 servings


  • Filling
  • 2 pounds ripe Bartlett pears, peeled, cored and cubed
  • 12 Port wine figs
  • 1/3 cup sugar
  • Juice and zest of 1 lime
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • Pinch of nutmeg
  • 2 teaspoons grated ginger
  • ¼ teaspoon salt
  • Topping
  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • 6 tablespoons butter or margarine, cold and cut into cubes
  • ½ cup hazelnuts, chopped


  • Preheat oven to 325 degrees and grease an 8-by-10-inch baking dish. Combine all filling ingredients in mixing bowl and mix well. Pour crisp filling into pan.
  • Combine oats, flour, sugar and salt; add the cold butter or margarine cubes into flour mix and combine. Stir in hazelnuts. Distribute topping evenly over filling and bake for 45 minutes.

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