BANANA-FIG SKILLET CRISP

READY IN LESS THAN A HALF-HOUR, THIS NO-BAKE FRUIT CRISP MAKES A PERFECT LAST-MINUTE DESSERT. GIVE IT AN EXTRA BOOST OF TROPICAL FLAVOR BY TOPPING EACH SERVING WITH COCONUT ICE CREAM.

PREP 15 minutes

COOK 14 minutes

• ¼ cup regular rolled oats
• ¼ cup chopped raw macadamia nuts
• 2 Tbsp. shredded or flaked coconut
• 2 Tbsp. granulated sugar
• 1½ Tbsp. butter
• ⅛ tsp. ground ginger
• 3 medium to large bananas, cut crosswise into ½-inch slices
• ½ cup dried calimyrna or Kalamata figs, stemmed and chopped (about 3 oz.)
• ¼ cup butter
• ¼ cup packed brown sugar
• 1 tsp. grated fresh ginger or ¼ tsp. ground ginger
• ¼ tsp. ground cinnamon
• 2 Tbsp. rum or water
• 2 Tbsp. honey
• 1½ cups vanilla or coconut ice cream

1. In a medium heavy oven-going skillet cook oats and macadamia nuts over medium to medium-high heat 2 to 3 minutes or until nuts are very lightly browned, stirring frequently. Add coconut. Cook and stir 2 to 3 minutes more or until mixture is toasted. Add granulated sugar, the 1½ Tbsp. butter, and ⅛ tsp. ginger; stir until butter is melted and mixture is evenly coated. Remove from heat. Transfer to a bowl.

2. In the same skillet cook the next six ingredients (through cinnamon) over medium heat 3 to 5 minutes or until bananas and figs are just softened, gently stirring occasionally. Remove from heat. Add rum and honey. Return to medium heat; cook 1 minute more, gently stirring to coat the fruit well. Remove from heat.

3. Sprinkle oat topping over fruit filling in skillet. Serve warm topped with ice cream. MAKES 4 SERVINGS.

PER SERVING 694 cal., 37 g fat (20 g sat. fat), 116 mg chol., 201 mg sodium, 87 g carb., 6 g fiber, 6 g pro.