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Pear and Fig Breakfast Crisp
A warm baked crisp brings the comforting flavors of fruit pie to your morning routine with less sugar and more crunch. Sliced pears and chewy dried figs bake under a hearty topping of rolled oats, toasted almonds, hemp seeds, and green pepitas. It makes a wonderful weekend brunch dish or a cozy weekday breakfast when prepped the night before. A touch of maple syrup and ground ginger ties the sweet fruit and nutty topping together perfectly.
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
- 1Prepare your choice of plain, unsweetened yogurt, such as coconut, whole milk, or a nut-based option, to use as a topping.
- 2Heat the oven to 375°F (190°C).
- 3Combine 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.
- 4Add the sliced pears and dried figs to the bowl and toss to coat them in the liquid. Pour the fruit mixture into a 9-inch square baking dish.
- 5In 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.
- 6Stir the oat mixture thoroughly until everything is moistened, then scatter it in an even layer over the fruit in the baking dish.
- 7Cover the dish tightly with aluminum foil and bake for 30 minutes. Take off the foil and continue baking for 15 to 18 minutes until the fruit filling bubbles and the oat topping turns golden brown.
- 8Scoop the crisp into individual bowls to serve warm, at room temperature, or chilled, finishing each portion with a spoonful of yogurt.
- 9For an easy morning, assemble the unbaked crisp the night before, cover it tightly, and keep it in the refrigerator until you are ready to bake.