Description
These homemade fig bars feature a sweet and tangy fig filling encased in a buttery oat crust, perfect for a wholesome snack or dessert. Made with fresh figs, rolled oats, and a touch of lemon zest for brightness, these bars offer a delightful combination of textures and flavors that are both comforting and satisfying.
Ingredients
Scale
Fig Filling
- 24 small to medium fresh figs (approximately 720 grams), quartered
- 1/3 cup (71 grams) brown sugar, packed
- 1 tablespoon lemon zest
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Crust and Crumble
- 1 cup (226 grams) butter, melted
- 2 cups (240 grams) all-purpose flour
- 2 cups (178 grams) old fashioned rolled oats
- 1 cup (213 grams) brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 teaspoons vanilla extract
Instructions
- Make the fresh fig filling: In a medium heavy-bottom saucepan, combine quartered figs, 1/3 cup brown sugar, lemon zest, 1/4 teaspoon kosher salt, and 1 teaspoon vanilla extract. Heat over medium heat until the figs release their juices and the mixture reaches a slow boil. Reduce heat and simmer gently for 45 minutes, stirring occasionally and breaking up larger fig pieces with the back of a wooden spoon. Remove from heat and allow to cool. For a smoother consistency, puree the mixture using an immersion blender, regular blender, or food processor.
- Prepare the crust: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil, extending over the sides for easy removal later, then spray the foil lightly with cooking spray to prevent sticking.
- Make the crust mixture: In a large microwave-safe bowl, melt the butter. Add the all-purpose flour, rolled oats, 1 cup brown sugar, 1/2 teaspoon salt, baking powder, and 2 teaspoons vanilla extract. Stir thoroughly to combine into a thick dough with no visible streaks of flour. Because of the thickness, it may be easier to mix with your hands until evenly combined.
- Assemble the fig bars: Set aside 1 1/2 cups of the oat dough mixture. Press the remaining dough evenly into the bottom of the prepared pan, using the bottom of a glass to compact it into a solid, flat layer. Spread the cooled fig filling evenly over the dough base using a knife. Crumble the reserved dough evenly over the top of the fig layer.
- Bake the fig bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the jam is bubbling and the top crumble is a golden brown color. Remove from oven and allow to cool completely in the pan. To serve, lift the entire batch out using the foil edges and slice into bars.
Notes
- Using fresh figs is key for the best flavor, but dried figs may be used if rehydrated and chopped finely.
- To achieve a smoother filling, puree the fig mixture thoroughly after cooking.
- Make sure to press the crust firmly to prevent the bars from crumbling too much after baking.
- Store fig bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- These bars freeze well; wrap individually and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snack, Dessert
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bar (about 50 grams)
- Calories: 190
- Sugar: 13g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: homemade fig bars, fresh fig bars, oat crust bars, fig dessert, healthy snack, fall dessert
