I love fig season but hate how short it is. I only had a few weeks this year to enjoy figs from my mother in law’s tree before they were ruined in a terrible storm (all of the fruit was bruised). I’m hoping we get a few more before the season is over but we’ll see. Fig season has been a big deal in my family for as long as I can remember. My dad used to pick buckets of them and make fig preserves every summer for my mom.
I came home from work one day last week and my mother in law had dropped off these Fresh Fig Bars. They were delicious. Kind of a cross between a Fig Newton and a traditional crumb bar. The fresh figs were truly the star of these bars.
I can’t wait to make these for my mom. I know she will love them. If you have access to fresh figs, these bars are a great way to use them!
One Year Ago: Fig Upside Down Cake (told ya I love fig season!)
Fresh Fig Bars
(Recipe adapted from Group Recipes)
Ingredients:
4 cups fresh figs
1 cup water
1 cup honey
3/4 teaspoon salt, divided
2 tablespoons grated lemon peel
2 tablespoons flour
2 tablespoons water
2 tablespoons lemon juice
1/2 cup walnuts, chopped
1 cup butter (or shortening)
3/4 cup brown sugar, packed
2 cups sifted flour
3 cups oats
Directions:
In a medium sauce pan, combine figs, water, honey, 1/4 teaspoon salt and lemon peel. Simmer about 1 1/2 hours, stirring occasionally.
Combine the 2 tablespoons of flour and water and stir into fig mixture. Let cook five minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.
Preheat oven to 350 degrees. Prepare an 11 x 9 baking dish with cooking spray or butter.
In a stand mixer fitted with the paddle attachment or using a hand mixer, beat together butter and brown sugar until light and fluffy.
Combine flour, 1/2 teaspoon salt and oats and fold into butter mixture. Pat half of oatmeal mixture into bottom of pan and spread fig filling evenly over. Sprinkle remainder of oatmeal mixture over the filling and press lightly with a fork.
Bake for 30 minutes, or until golden brown. Let cool and then cut into squares and serve.
Yield: 16 squares
bakin' and eggs 