Pear, Fig and Hazelnut Crisp
Ingredients
- 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
Preparation
- 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.
Todd Gray and Ellen Kassoff Gray
