Ingredients:

  • 2 cups dried Mission figs, stems removed and roughly chopped
  • 0.5 cup fresh figs, chopped
  • 2 tablespoons honey
  • 1 small lemon, zested and juiced
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup water
  • 1.5 cups old fashioned rolled oats
  • 1.25 cups all-purpose flour
  • 0.5 cup brown sugar, packed
  • 0.75 cup unsalted butter, cold and cubed
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sea salt

Instructions:

  1. Combine the dried figs, fresh figs, water, honey, lemon juice, zest, cinnamon, and nutmeg in a medium saucepan over medium low heat. Simmer for about 12 minutes until figs are soft and liquid is reduced.
  2. Use a potato masher or a quick pulse in a blender to reach your desired consistency. Note: I like a few chunks for a rustic feel.
  3. In a large bowl, whisk together 1.5 cups oats, 1.25 cups flour, 0.5 cup brown sugar, 0.5 teaspoon baking soda, and 0.25 teaspoon sea salt.
  4. Add the 0.75 cup cold cubed butter to the dry mix and work it in until it looks like coarse crumbs with some pea sized pieces.
  5. Firmly press about two thirds of this oat mixture into the bottom of your lined 8x8 pan. Note: Use the bottom of a measuring cup to get a flat, even layer.
  6. Spread the fig filling evenly over the base, then sprinkle the remaining crumble on top. Bake at 350°F (180°C) for 35 minutes until the top is golden and the edges are bubbling.