This dessert full of fall flavor is a twist on traditional apple crisp featuring pumpkin and fig with just the right amount of sweetness and spice.
Fall is upon us, friends…whether the weather wants to cooperate or not. This past weekend, I busted out our fall home decor, pumpkin scented candles and all! Technically, tomorrow is the first day of fall, but I’m all about getting started early. Especially because fall is my very favorite season! Cooler temps, crisp air, crunchy leaves, apple picking, football, the NYC marathon, pumpkin everything…what’s not to love?
For this month’s Recipe Redux challenge, I turned to my favorite fall flavors. The theme was First Cooking Recollections and we were challenged to share a healthy recipe along with a story about one of our first cooking memories. Perfect timing, RR! I’m not sure if it’s my first culinary moment, but one of my favorite memories growing up was going apple picking with my mom and then putting our harvest to work in homemade applesauce and apple crisp.
Mom and I were sometimes joined by others in the fam, but we always went apple picking in early-mid September, around my mom’s birthday (Happy Birthday, ma!) because that’s when her favorite variety (Macintosh) are at their peak. I think the Macintosh is now starting to be overlooked by newer more trendy varieties, but it’s still one of my go-tos and the variety I used in this recipe for Pumpkin Fig Apple Crisp!
Pumpkin puree and fresh figs come together with the Macintosh apples and cinnamon for a fall-tastic fruit base. Next, small pats of butter dot the dish before it gets finished off with a fiber-rich crumble topping.
For the crisp part of my apple crisp, I cut way back on the amount of sugar we typically use, because A) I don’t like my desserts to be overly sweet and B) there is plenty of sweetness in those figs and apples! I also swapped in coconut sugar but please note that coconut sugar isn’t any “better” for you than regular cane sugar–I just happened to have it on hand and thought it would lend a more caramel-like flavor to this dish.
I used equal parts almond meal and whole wheat flour for a more hearty and dense crumble than the traditional white flour version. This also boosted the fiber content, which is always a good thing! My recipe (below) makes 6-8 servings, depending on how generous you’re feeling, and each serving has about 7 grams of fiber. Not bad for a dessert, right? My favorite way to serve this up is warm right out of the oven, with a scoop of real vanilla bean ice cream on top! Bonus points if you serve it with a homemade ice cream. I actually enjoyed this for breakfast a few days too, but sadly without the ice cream and with hard boiled eggs on the side instead. 😉
- 6 medium apples, sliced
- 1 cup pumpkin puree
- 6 figs, quartered
- 1 Tbsp ground cinnamon
- 1 teaspoon coconut sugar
- 1-2 Tbsp butter
- 1/2 cup coconut sugar
- 2 eggs
- 3/4 cup almond flour
- 3/4 cup white or wheat flour
- 1 teaspoon baking powder
- sprinkle ground cinnamon
- In a large bowl, using a wooden spoon, stir together sliced apples, pumpkin, figs, cinnamon and sugar until apples and figs are evenly coated.
- Transer fruit mixture to 13″x9″ baking pan. Cut butter into small cubes and place evenly on top of fruit.
- In a separate bowl, beat eggs with coconut sugar. Add almond flour, white/wheat flour, baking powder and a sprinkle of cinnamon. Stir until a sticky dough is formed.
- Using your hands, crumble dough over top of fruit in clumps.
- Bake at 350*F for 45 minutes or until crumble is browned.
- Pro tip–for best results, serve warm with vanilla bean ice cream!
What’s your first/favorite childhood culinary memory? Do you love fall too? (Team #AllThingsPumpkin!) Tell me about it in the comments below and don’t forget to check out the other delicious recipes from RR members this month.