Fig Streusel Bars

Use any variety of figs in these fresh fig-filled bars. You can cook the fig mixture up to 2 days ahead.
Makes 24 bars


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2 pounds ripe fresh figs (see notes)
2 tablespoons lemon juice
1/2 cup granulated sugar
3/4 cup (3/8 lb.) butter, at room temperature
1 cup firmly packed brown sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats


Prep & Cook: 1 Hour, 30 Minutes
Chill: 1 Hour, 30 Minutes

1. Rinse figs and trim and discard stem and blossom ends. Coarsely chop figs. In a 3- to 4-quart pan over medium heat, stir figs, lemon juice, and granulated sugar until mixture is thick and reduced to about 2 cups, about 45 minutes. Chill uncovered until cool, about 1 1/2 hours, or cover and chill up to 2 days (see notes).

2. In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. In another bowl, mix flour, baking soda, salt, and oats. Stir or beat into butter mixture (dough will be crumbly).

3. Press half the dough evenly over the bottom of a buttered 9- by 13-inch baking pan. Spread fig mixture evenly over dough. Crumble remaining dough evenly over fig mixture; pat lightly.

4. Bake in a 400° oven until streusel is lightly browned, 20 to 25 minutes. Place pan on a rack to cool for about 10 minutes. While still warm, cut into 24 bars. Let cool completely in pan.

Note: Nutritional analysis is per bar.

Created date

April 2006

Nutritional Information

Calories 184
Caloriesfromfat 32 %
Protein 21 g
Fat 6.5 g
Satfat 3.8 g
Carbohydrate 31 g
Fiber 2 g
Sodium 140 mg
Cholesterol 16 mg