Homemade Fig Bars

5 from 4 votes

You’ll love these Homemade Fig Bars for a sweet treat! They’re made with a buttery crust, a homemade spiced fig filling, and a crumble topping with oats and pecans.

Prep Time15

Cook Time15

Cook Time for Fig Jam45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: bars

Calories: 221kcal

Equipment

medium saucepan
8″ or 9″ inch square baking pan
Small Mixing bowl

Ingredients

For the fig jam

24 small to medium fresh figs, quartered
⅓ cup light brown sugar, packed
¼ teaspoon kosher salt
1 tablespoon lemon zest
1 teaspoon Taylor and Colledge Vanilla Bean Paste (or vanilla extract)
½ teaspoon Selefina's Spice's Cinnasational Spice Blend (or cinnamon)

For the bottom crust

½ cup unsalted butter, softened
¼ cup white granulated sugar
½ teaspoon Vanilla bean paste
1 cup flour

For the crumble topping

¼ cup flour
¼ cup light brown sugar, packed
¼ cup oats (not quick cooking)
¼ cup chopped pecans
3 tablespoons unsalted butter, COLD, cubed

Instructions

To make the spiced fig jam

In a medium saucepan, combine figs, brown sugar, lemon zest, salt, cinnasational spice blend, and vanilla extract. Bring to a slow boil and allow the figs to release their juices. by using the back of a wooden spoon, press the figs against the pan side to help break them down a bit more. Once it’s come to a boil, turn down the heat and simmer for about 45 minutes, occasionally stirring and continuing to break up larger pieces of figs with the wooden spoon. Remove the filling from the heat and cool completely.

To make the crust

Preheat oven to 350 degrees and spray 8 or 9-inch square pan with cooking spray. In a small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar, and the vanilla with an electric hand-held mixer until well blended. Add the 1 cup of flour and mix until soft dough forms. Press dough in the bottom of the prepared pan and bake for 10 to 15 minutes or until the center is set. Allow to cool for about 2 minutes.

To assemble the fig bars

Spread the fig jam over the bottom crust.
To make the crumble topping: In a small bowl, mix 1/4 cup flour, the brown sugar, and 3 tablespoons COLD butter, using a fork or clean hands, until crumbly. Stir in oats and chopped pecans. Sprinkle over filling. Bake 15 to 20 minutes longer or until the edges are bubbly and the topping is lightly golden brown.
Cool completely before cutting into bars, about 1 hour. Store in an airtight container at room temperature, for up to 3 days, or longer if refrigerated or frozen.

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