David’s love of figs started years ago with fig newtons, but it has evolved into a strong preference for fresh fig bars. There’s a local bakery near my parents’ house in New Hampshire that sells amazing homemade fig bars. Whenever we visit my parents, David stops by, crossing his fingers that they’ve made them that day.
I can’t believe this was my first attempt at making my own. Instead of a more traditional top, I used oats. These bars are much easier and quicker to make than I thought they’d be (even the fig filling). Oh, and in case you were wondering, they have David’s seal of approval!
I bought my figs in the bulk section of Whole Foods, but later discovered they have plastic containers of them cheaper at Trader Joe’s.
Makes 16 bars
- 1 cup dried figs (approximately 24 figs)
- 1 tablespoon lemon juice
- 1 1/2 cups rolled oats (not quick oats)
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 cup butter, melted
- 1/4 cup applesauce
Preheat oven to 350°F
- Put the figs and lemon juice in a small pot adding enough water to cover. Bring to a boil. Turn off the heat and let the figs sit and soften for around 8 minutes. Remove the figs, but save the water.
- Remove the stems from the figs. They should be soft, and you should be able to pull them off with your fingers.
- Put the figs in a food processor with 4 tablespoons of the saved water. Blend until smooth and the consistency of a thick jam. If it’s too thick, add more of the saved water, one tablespoon at a time, until it’s the desired consistency.
- In a bowl, stir the oats, flour, brown sugar, baking soda, butter, and applesauce together until it holds together in a crumbly mixture.
- Divide the oat mixture in half. Place half of the mixture in the bottom of a greased 8×8 baking pan. Crumble (or drop lumps) evenly over the bottom, then push down until the bottom of the pan is covered.
- Spread the figs on top of the oat mixture.
- Put the remaining half of the oat mixture on top of the figs, making sure to press down on top.
- Bake at 350°F for 20 minutes.