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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.