A Delicious Way to Use Up Your Supply of Home-Grown Figs

"If you've got a fig tree, as many of us in Southern California do, this recipe is a great way to utilize the figs," Sally Deveze writes. "It's a great favorite of my family and friends and beats out store-bought fig cookies cold."


10 to 12 ripe medium to large figs (or 1 cup dried figs soaked in 3/4 cup water and drained)

1/3 cup granulated sugar

1 1/4 cups butter or margarine, softened

1 1/3 cups brown sugar

2 cups whole-wheat flour

3 cups quick oats

1 1/2 teaspoons salt

1 teaspoon baking soda

Peel skin off figs, chop and place in pan with granulated sugar. Bring to boil. Lower heat and cook until excess liquid has evaporated.

Mix butter and brown sugar. Stir in whole-wheat flour, oats, salt and baking soda. Cover bottom of greased 13x9-inch pan with half mixture. Spread fig filling evenly over top. Cover filling with remaining crust mixture and press lightly over surface. Bake at 400 degrees 20 to 30 minutes. While still warm, cut into bars. Let cool in pan before removing bars.


San Dimas

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World