Banana-Fig Skillet Crisp | Midwest Living

Banana-Fig Skillet Crisp

Banana-Fig Skillet Crisp

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  • Makes: 4 to 6 servings
  • Yield: 3 cups
  • Prep 15 mins
  • Cook 14 mins

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Toast oats, coconut and macadamia nuts, set them aside, then warm bananas and dried figs in brown sugar and rum. Put the two together and you've got crisp, no oven required!


  • 1/4 cup regular rolled oats
  • 1/4 cup chopped raw macadamia nuts
  • 2 tablespoons shredded or flaked coconut
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons butter
  • 1/8 teaspoon ground ginger
  • 3 medium to large bananas, cut crosswise into 1/2-inch slices
  • 1/2 cup dried calimyrna or kalamata figs, stemmed and chopped (about 3 ounces)
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons rum or water
  • 2 tablespoons honey
  • 1 1/2 cups vanilla or coconut ice cream


  1. In a 9-inch cast-iron skillet, cook oats and macadamia nuts over medium to medium-high heat for 2 to 3 minutes or until nuts are very lightly browned, stirring frequently. Add coconut. Cook and stir for 2 to 3 minutes more or until mixture is evenly toasted. Add granulated sugar, 1 1/2 tablespoons butter and 1/8 teaspoon ginger; stir until butter is melted and mixture is evenly coated. Remove from the heat. Transfer to a bowl and set aside.
  2. In the same skillet, cook bananas, figs, 1/4 cup butter, the brown sugar, fresh ginger and cinnamon over medium heat for 3 to 5 minutes or until bananas and figs are just softened, gently stirring occasionally. Remove from the heat. Add rum and honey. Return to medium heat; cook 1 minute more, gently stirring to coat the fruit well. Remove from the heat.
  3. Sprinkle oat mixture evenly over fruit mixture in skillet. Serve warm topped with ice cream

Nutrition Facts

(Banana-Fig Skillet Crisp)

Servings Per Recipe 4, cal. (kcal) 694, vit. A (IU) 1069, iron (mg) 2, pro. (g) 6, calcium (mg) 154, chol. (mg) 116, Thiamin (mg) 0, Fat, total (g) 37, vit. C (mg) 8, sat. fat (g) 20, Riboflavin (mg) 0, Monounsaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 87, Niacin (mg) 1, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 26, sugar (g) 68, Potassium (mg) 639, fiber (g) 6, sodium (mg) 201

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