Ingredients:

  • 10 oz dried Black Mission or Calimyrna figs, stems removed and chopped
  • 0.5 cup water or apple juice
  • 2 tbsp honey or maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp ground cinnamon
  • 1.5 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • 0.75 cup packed brown sugar
  • 0.75 cup cold unsalted butter, cubed
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt

Instructions:

  1. Combine chopped figs, liquid, honey, and cinnamon in a small saucepan over medium heat. Cook for 10 minutes until the liquid has mostly evaporated and the figs are a thick paste.
  2. In a large bowl or food processor, mix the 1.5 cups flour, 1 cup oats, 0.75 cup brown sugar, 0.5 tsp baking powder, and 0.25 tsp salt. Add the 0.75 cup cold cubed butter. Pulse or cut the butter in until the mixture looks like coarse crumbs with pea sized bits of fat.
  3. Line an 8x8 inch pan with parchment paper. Take about two thirds of the oat mixture and press it firmly into the bottom. Press down hard until you have an even, compact layer.
  4. Take your warm fig mixture and spoon it over the base. Spread the jam evenly to the edges using the back of a spoon.
  5. Sprinkle the remaining oat crumble over the top of the fig layer. Press down very lightly just to make sure the topping adheres to the jam.
  6. Bake at 350°F (175°C) for 30 minutes until the top is golden brown and the filling is bubbling at the edges.
  7. Remove from the oven and let the pan sit on a wire rack. Wait at least 1 hour before lifting the bars out to slice.