Prep Time / Cook Time
15 minutes / 30 minutes
2 cups of almond flour
1 cup of chopped walnuts
1 cup of rolled oats
1 cup of quinoa (rinsed well)
1 tablespoon of vanilla extract
3/4 cup of maple syrup
16-18 oz of fresh figs (about 16-18 individual), sliced
4 honeycrisp apples, peeled, cored, and sliced (feel free to use your favorite baking apple)
1 tablespoon of almond flour
3 tablespoons of lemon juice
3 tablespoons of agave
1/2 teaspoon of salt
• Preheat your over to 350º
• Start by making the topping. In a large mixing bowl, combine all of your dry ingredients (flour, walnuts, oats, quinoa) and mix to combine. Then stir in the vanilla and maple syrup. Your mixture shoud be slightly sticky and crumbly. Set aside.
• Prepare the filling. In a 9×13″ baking pan, line the figs along the bottom. In a separate mixing bowl, toss the chopped apples with the flour, lemon juice, agave, and salt. Spread the apple mixture over the figs and give it a gentle toss to combine with the figs.
• Spread the topping out evenly over the apple and fig filling.
• Bake for 40-45 minutes, or until the crisp starts to turn golden brown. If you find that your crisp is browning quickly, then cover with foil and place it back in the oven. Let it cool for about 10 minutes before serving. Serve warm with your favorite frozen topping.
Courtesy of What’s Cooking Good Looking