Fall is a wonderful time of year. The air is crisp, but not too cold and it’s the perfect time for warm and comforting desserts. As we head into the busy holiday season, I don’t want anything too complicated. Give me sweet, crumbly topping and bubbling, warm fruit and I am happy. This dessert delivers on both and it is very customizable to your preferences. Unlike most baked goods, the humble fruit crisp isn’t fussy or too technical. Be still my heart!
For the filling:
8 cups peeled, cored and chopped apples (I used a mix of Granny Smith, Pink Lady and Honey Crisp)
¾ cup chopped dried figs (dried cranberries would also be great)
½ cup granulated sugar
2 TBSP Tapioca starch (cornstarch could also be used)
¼ tsp Kosher salt
½ tsp ground cinnamon
1 TBSP orange juice (about ½ an orange)
1 tsp grated orange zest
For the topping:
1 ½ cups flour
2/3 cup granulated sugar
2/3 cup Old fashioned rolled oats
¼ tsp kosher salt
10 TBSP butter, room temperature plus more to grease pan
Preheat oven to 375 degrees. Grease a 7×11, 8×8 or any 2 -3-quart baking dish with butter.
Combine apples, figs, sugar, tapioca starch, kosher salt, cinnamon, orange juice and zest in a bowl and mix well so figs are evenly distributed and all fruit is well coated. Pour into greased baking dish.
In a separate bowl, mix topping ingredients until crumbly. I mixed it by hand but this can also be done in a food processor. Sprinkle over top of filling mixture.
Bake for 50-55 minutes until top is golden brown and fruit is bubbling.
Let cool for a few minutes before serving. Ice cream or whipped cream is a great addition to compliment the warm crisp but it is delicious on its own.
With love, Debbie