I don’t have a photo of this INCREDIBLE FIG BAR recipe, yet. You see, I didn’t bake this recipe; my friend baked it and I ate it. Mind you, it’s one thing to eat fresh picked figs warm off the tree, which is my favorite way to eat them. However, eating them as a cold dessert bar is slap my grandma for never making these for me- good!
At the time of this posting, figs have finished the first yield of the Texas summer in July. Figs will put on again in September. That’s when I will have my chance to bake up a HUGE batch of fig bars for all my friends and family and to show off to you. I can’t wait. Until then, I wanted you to be prepared to bake your own batch when you get your chance.
HERE’S ALL IT TAKES
fills a 13- by 9-inch pan
- 4 cups fresh figs, chopped
- 1 cup water
- 1 cup honey
- pinch of salt
- 2 tablespoons lemon peel, finely grated
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1 cup butter
- 3/4 cup brown sugar firmly packed
- 2 cup unbleached all-purpose flour
- 3 cup quick-cooking or old fashion oats
- 1/2 cup walnuts, finely chopped
Heat Oven to 350ºF.
For Filling: Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.
For Crust: Cream shortening with brown sugar until light and fluffy. Combine flour, 1/2 teaspoon salt, oats, and walnuts, then stir into creamed mixture. Divide mixture in half and place half into the bottom of a well-greased 9 x 13 inch pan. Spread the fig filling evenly over bottom layer. Sprinkle remaining half of crust mixture on top and press with fork.
Bake for 25 to 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan.