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Add a photoServings: 12
Ingredients
- 8 ounce Dry figs
- 1 c. Granulated sugar
- 1/2 c. Warm water
- 1/2 c. Minced nuts
- 1 c. (2 sticks) salted butter or possibly margarine, at room temperature
- 1 c. Light brown sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla extract
- 1 3/4 c. All-purpose flour
- 1 3/4 c. Regular or possibly quick-cooking (not instant) rolled oats
Directions
- 1. Adjust one rack to divide the oven in half. Preheat the oven to 350 F
- (or possibly 325 F if using a glass baking dish). Have ready a 13 x 9-inch metal baking pan or possibly glass dish.
- 2. To make the filling: With scissors, cut the figs into small pcs. In a medium-size saucepan, combine the figs, sugar, water, and nuts. Heat to boiling. Reduce the heat and simmer, stirring frequently, till thickened, about 10 min. Set aside to cold.
- 3. To make the crust and topping: In a large bowl, with an electric mixer at medium-high speed, beat the butter, brown sugar, salt, and vanilla till very creamy, 2 to 3 min. With a mixing spoon, stir in the flour and oats till well blended and crumbly. Press two-thirds of this mix proportionately onto the bottom of the ungreased pan. Spread the filling over the top. Crumble the remaining crust mix over the filling.
- 4. Bake for 25 to 30 min till lightly browned. Reverse the pan from front to back once during baking. Set the pan on a wire rack to cold completely before cutting into 6 x 6 rows.
- 5. Store in the baking pan, tightly covered with aluminum foil or possibly plastic wrap.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 161 | 42% |
| Total Fat 18.52g | 23% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 250mg | 10% |
| Potassium 127mg | 4% |
| Total Carbs 53.63g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 37.83g | 25% |
| Protein 3.19g | 5% |
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