I hope you liked my slow cooker fig balsamic chicken recipe. Today I’ve got another delicious fig concoction that’s perfect for an easy fall dessert. I feel like every time I make something like this, I need to refresh my memory on the difference between a crisp and a crumble. For the record, a Crisp, like a crumble is a baked fresh fruit dish with a streusel crumb topping, but that streusel topping is not as dense and usually includes oats. The oats get a little crispy during baking (hence the name), while crumble toppings end up being a little more cakey.
Figs are a seasonal fruit I look forward to every year. Their mildly sweet flavor works really well in sweet and savory dishes, and they’re a good source of fiber, with about 2 grams in one large fresh fig, making them a delicious way to work towards your daily goal of 25-35 grams. Not gonna lie—I also love the way they look in pictures.
This recipe is super-easy and only takes 6 ingredients, making it a no-brainer to add to your fall menu. I have to admit, I’m a sucker for a dessert recipe that can multi-task as breakfast, and this one is perfect for that since it contains no refined sugar. Try it warm or cold the next day with some plain Greek yogurt.
Early Fall Fig Crisp
- 8 black mission Figs, halved
- 1 tablespoon coconut oil or ghee, melted
- 1/4 teaspoon vanilla
- 1 tablespoon maple syrup
- 1/4 cup rolled oats
- 1 medjool date, chopped
- Preheat oven to 400 degrees F
- Layer figs in an oven safe dish.
- Mix together remaining ingredients.
- Spread oat mixture over figs and roast at 400 until fruit is bubbling and topping is brown, about 25 – 35 minutes
- Serve topped with a dollop of Greek yogurt
What are your favorite fall fruits?