Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Got figs? Make cookies

Recipe: Quick and easy fresh fig oatmeal bar cookies

Fresh figs bring a delicious sweetness to easy bar cookies. (Photos: Debbie Arrington)
Most traditional fig cookies use dried figs for the filling. This bar cookie makes the most of fresh figs, which are still in abundance.
These are Sierra figs, which don't require peeling.

As an added bonus, this fig filling can be used in other recipes (inside coffee cake or pastries, for example) or as a low-sugar fruit spread. It will keep in the refrigerator for at least a week.
For this recipe, I used green-skinned Sierra figs, which have light pink flesh. The skins were so thin, I didn't bother peeling. Dark-skinned figs may be used, too.

Fresh fig oatmeal bar cookies
Makes 16 bar cookies

For fig filling:
1-1/3 cups chopped fresh figs, stems removed (peeling optional)
1/3 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon butter

For crust:
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick-cooking rolled oats
2/3 cup brown sugar, packed
1/2 cup (1 stick) butter or margarine

Just out of the oven. The cookies can be cut while they're
Preheat oven to 350 degrees F.

Make filling. In a medium saucepan, combine figs, water, sugar, lemon juice and zest. Bring to a boil, then reduce heat to simmer. Add butter. Cover. Over low heat, let figs simmer until tender, stirring occasionally, about 5 minutes.

After figs are soft, remove pan from heat and let cool for a few minutes. Transfer fig filling to food processor or blender. Pulse a few times until filling is smooth. Set aside.

In a mixing bowl, sift together flour and baking soda. Stir in oatmeal and brown sugar. With a pastry blender or two knives, cut in butter until mixture looks like crumbs.

Save out 3/4 cup of crumb mixture for topping.

In an ungreased 8-inch square baking dish, gently press remaining crumb mixture to form an even bottom crust. Spread fig filling over crust. Sprinkle remaining crumbs over top.

Bake at 350 degrees for 30 minutes or until golden on top.

Let cool. While cooling, cut into 2-inch squares.

Want to quickly see a list of all our Sunday recipes? Go to our
recipe index page here .


0 comments have been posted.

A recipe for preparing delicious meals from the bounty of the garden.


Taste Summer! E-cookbook


Find our summer recipes here!

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Local News

Ad for California Local

Thanks to our sponsor!

Summer Strong ad for

Dig In: Garden Checklist

For week of Oct. 1:

Make the most of this cooler weather. Get to work on your fall garden:

* October is the best month to plant trees, shrubs and perennials. Plants become established – sending down deep, strong roots – faster in warm soil.

* Divide and replant perennials. Add a little well-aged compost and bone meal to the planting hole, but hold off on other fertilizers until spring. Keep the transplants well-watered (but not wet) for the first month as they become settled.

* Now is the time to plant seeds for many flowers directly into the garden, including cornflower, nasturtium, nigella, poppy, portulaca, sweet pea and stock.

* Plant seeds for radishes, bok choy, mustard, spinach and peas.

* Plant garlic and onions.

* Set out cool-weather bedding plants, including calendula, pansy, snapdragon, primrose and viola.

* Reseed and feed the lawn. Work on bare spots.

* Dig up corms and tubers of gladioli, dahlias and tuberous begonias after the foliage dies. Clean and store in a cool, dry place.

* Treat azaleas, gardenias and camellias with chelated iron if leaves are yellowing between the veins.

* Clean up the summer vegetable garden and compost disease-free foliage.

* Harvest pumpkins and winter squash.

Taste Spring! E-cookbook


Find our spring recipes here!