Recipes | California Bountiful
Iron skillet pear and dried fig crisp with walnut crumble
Photo and recipe by Kate Ramos
Every entertaining season needs a warm dessert that invites guests to dig in and linger. This rustic skillet crisp combines tender pears and dried California figs beneath a buttery walnut-oat topping, making it an easy, crowd- friendly finish for fall dinners and holiday gatherings alike.
Serves 6
Fruit base: 4 medium to large ripe Bartlett pears, peeled and diced 1 cup dried California figs, chopped 1/4 cup packed light or dark brown sugar 3 tbsp. all-purpose flour 1 tsp. vanilla extract 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/4 tsp. kosher salt
Roasted Brussels sprouts and sweet potatoes
Photo and recipe by Alison Needham
A reliable, shared side is worth its weight during the busy hosting season, and this one checks every box. Caramelized Brussels sprouts and sweet potatoes are joined by California prunes and bright pomegranate arils for a dish that brings color, texture and sweet-savory depth to the table.
Topping: 1/2 cup all-purpose flour 1/2 cup packed light or dark brown sugar 1 tsp. ground cinnamon 1/2 cup unsalted butter, cold and cubed
Serves 4
1 lb. small to medium Brussels sprouts 4 to 6 tbsp. extra-virgin olive oil 1 small sweet potato, peeled and cut into 1-inch cubes 10 prunes, halved
1 cup California chopped walnuts 1/2 cup old-fashioned rolled oats
Salt and pepper, to taste 1 tbsp. balsamic vinegar 1/4 cup pomegranate arils
To serve: Real California vanilla ice cream 1. Preheat oven to 400°F . 2. In a large bowl, mix pears, dried figs, brown sugar, flour, vanilla, cinnamon, nutmeg and salt. Spread into a skillet. 3. In a medium bowl, whisk together flour, brown sugar and cinnamon for the topping. Cut in butter with a fork or pastry cutter until crumbly, then stir in walnuts and oats. Sprinkle over fruit. 4. Bake 40 to 45 minutes or until topping is golden and fruit is bubbling at the edges. Cool at least 5 minutes before serving warm with vanilla ice cream.
1. Heat oven to 400°F. 2. Trim Brussels sprouts and slice each in half lengthwise.
3. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Arrange Brussels sprouts cut side down in one layer. Add sweet potatoes and California prunes and season with salt and pepper. 4. Cook undisturbed until sprouts begin to brown on the bottom, then transfer skillet to oven. Roast, shaking pan every 5 minutes, until vegetables are deeply browned and tender, about 20 minutes. 5. Taste and adjust seasoning. Stir in balsamic vinegar. Sprinkle with pomegranate arils and serve hot or warm.
Pair with California muscat, or Moscato, wine or sparkling wine.
This work is supported by the USDA Dept. of Food and Agriculture Specialty Crop Grant Program.
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Fall 2026 | California Bountiful 5
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