Description
Fruit and Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 30
Ingredients
Filling
Crumb crust and topping
- 1 cup brown sugar
- ½ cup margarine or butter
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2¼ cups all-purpose flour, divided
- 1¾ cups rolled oats
Directions
Filling
- Combine sugar, dried figs, nuts and water in a medium saucepan.
- Heat to boiling; reduce heat and summer 10 minutes or until thickened, stirring frequently.
- Set aside to cool.
Crumb crust and topping
- Cream sugar and margarine together until light and fluffy.
- Add salt and vanilla; mix until blended.
- Stir in 1¾ cups flour and oats until well mixed and crumbly.
- Spread and pat two-thirds flour mixture evenly into ungreased 9x13x2-inch pan.
Putting it All Together
- Spread filling evenly on top.
- Add ½ cup flour to remaining flour mixture; crumble and spread all over.
- Bake at 350°F for 25–30 minutes, or until lightly brown.
- Allow to cool in pan; cut into bars.