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Sweet Potato, Pear, and Fig Crisp

My unusual fruit crisp celebrates the flavors of the holidays. Offer it as a side, or add ice cream to make it a standout dessert. —Deanna McDonald, Kalamazoo, Michigan
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    8 servings


  • 2 cans (15-3/4 ounces each) cut sweet potatoes in syrup, undrained
  • 2 medium pears, peeled and chopped
  • 8 ounces dried figs, quartered
  • 1/4 cup maple syrup
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground allspice
  • 1 cup old-fashioned oats
  • 1 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1/3 cup canola oil
  • 1 tablespoon maple syrup
  • Vanilla ice cream or sweetened whipped cream, optional


  • Preheat oven to 350°. Drain sweet potatoes, reserving 3 tablespoons syrup. Place sweet potatoes in a large bowl. Stir in pears, figs, maple syrup, lemon juice, allspice and reserved sweet potato syrup. Transfer to a greased 8-in. square baking dish.
  • In a small bowl, mix the first seven topping ingredients. Stir in oil and maple syrup; sprinkle over filling.
  • Bake, uncovered, 35-40 minutes or until fruit is tender. If desired, serve warm with ice cream.
Nutrition Facts
1 serving: 488 calories, 21g fat (2g saturated fat), 0 cholesterol, 76mg sodium, 76g carbohydrate (50g sugars, 10g fiber), 5g protein.

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