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Pear and Fig Breakfast Crisp
Three ripe Anjou or Bosc pears — sliced ¼-inch thick — layer into the baking dish with half a cup of dried figs, lemon juice, and ground ginger. The topping is rolled oats, sliced almonds, hemp seeds, and pepitas bound with maple syrup and olive oil, pressed over the fruit before the dish goes into the oven. After about an hour the topping turns golden and the fruit underneath softens and bubbles at the edges. Serves four; works as a brunch dish or a dessert served warm with a spoonful of yogurt.
Equipment
- Oven
Ingredients
- 3 tablespoons pure maple syrup
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 3 ripe but firm red or green Anjou or Bosc pears (1½ pounds/680 g), cored and sliced ¼ inch (6 mm) thick
- ½ cup (90 g) dried figs, sliced ¼ inch (6 mm) thick
- 1 cup (100 g) rolled oats
- ½ cup (45 g) sliced almonds
- 2 tablespoons hemp seeds
- 2 tablespoons hulled pumpkin seeds (pepitas)
Instructions
- 1Heat the oven to 375°F (190°C).
- 2Whisk one tablespoon of maple syrup, one tablespoon of olive oil, the lemon juice, half a teaspoon of vanilla extract, the ground ginger, and a quarter teaspoon of kosher salt in a large mixing bowl.
- 3Add the sliced pears and dried figs to the bowl and toss to coat them in the liquid. Transfer the fruit mixture into a 9-inch square baking dish.
- 4In the same bowl, mix the rolled oats, sliced almonds, hemp seeds, and pumpkin seeds with the remaining two tablespoons of maple syrup, two tablespoons of olive oil, half a teaspoon of vanilla, and a quarter teaspoon of salt. Reusing the bowl saves cleanup time and catches any leftover ginger flavor.
- 5Stir the oat mixture thoroughly until everything is moistened, then scatter it in an even layer over the fruit in the baking dish.
- 6Cover the dish tightly with aluminum foil and bake for 30 minutes. The foil traps steam to help the firm pears soften before the topping burns.
- 7Take off the foil and continue baking for 15 to 18 minutes until the fruit filling bubbles and the oat topping turns golden brown. Scoop the crisp into individual bowls and finish each portion with a spoonful of yogurt.
Notes
- Make ahead: Assemble the unbaked crisp the night before, cover it tightly, and keep it in the refrigerator until you're ready to bake.
- Serving: This crisp is delicious warm, at room temperature, or chilled straight from the fridge.
- Dairy-free: Use a coconut or nut-based yogurt for the topping to keep the entire dish vegan and dairy-free.
