Recipe Index

Ingredients

• 2 cups chopped dried figs
• 1/2 cup water
• 3 tablespoons orange juice
• 2 teaspoons vanilla extract
• 1/3 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 large egg, room temperature
• 1 cup rolled oats
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2/3 cup rolled oats
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup all purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

Method

1. Simmer the chopped dried figs with the water and orange juice in a medium saucepan over medium heat for 10 to 12 minutes, stirring now and then, until the figs soften and drink up some of the liquid.
2. Stir the vanilla into the figs off the heat, cool the mixture for 15 minutes, then blend it until it becomes a smooth, thick fig jam.
3. Heat the oven to 350°F and spray an 8 inch square baking dish with cooking spray.
4. Beat the melted butter, the first measure of brown sugar and the egg together, then stir in the first measure of oats and flour with the baking powder, cinnamon, nutmeg and the 1/4 teaspoon of salt to make the crust dough.
5. Press the crust dough evenly into the base of the prepared dish and pack it down lightly.
6. Pulse the second measure of oats and butter with the remaining flour, brown sugar, granulated sugar, salt and cinnamon in a food processor until a coarse crumble forms with no dry patches.
7. Spread the fig jam over the crust in an even layer and scatter the crumble topping across the jam.
8. Bake for 25 to 30 minutes until the topping is an even golden brown, then cool the bars before cutting.

Prep: 60 min · Cook: 45 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data