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Iron Skillet Pear & Dried Fig Crisp with Walnut Crumble
Recipes
Ingredients:
For the Fruit:
– 4 medium/large ripe Bartlett pears, peeled and large dice (4–5 cups)
– 1 cup chopped dried California figs
– 1/4 cup packed light or dark brown sugar
– 3 tablespoons all-purpose flour
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– 1/4 teaspoon kosher salt
For the topping:
– 1/2 cup all-purpose flour
– 1/2 cup packed light or dark brown sugar
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted Real California butter, cold and cubed
– 1 cup chopped California walnuts
– 1/2 cup old-fashioned whole rolled oats
For serving:
– Real California Vanilla Ice Cream
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Directions:
Heat oven to 400°F.
Mix all of the filling ingredients together in a large bowl, then spread into the skillet.
Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the walnuts and oats. Sprinkle over filling.
Bake for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm with vanilla ice cream.
Pair with: California Muscat/Muscato or Sparkling wine
Serves: 6
Recipe and photo credit: Kate Ramos/@holajalapeno for CA Grown/@cagrownofficial
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.