Ingredients

• Two 7 oz bags Sun-Maid Dried Mission Figs, chopped into small pieces
• 1 cup Water
• 1 Tbsp Rodelle Vanilla
• 1 cup Quick Cooking Rolled Oats
• 1 ¼ cups Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• ½ cup C&H Brown Sugar
• 2 Tbsp Molasses
• 1 tsp Ground Cinnamon
• ¾ tsp Ground Ginger
• ¼ tsp Nutmeg
• ¼ tsp Ground Cloves
• ¼ tsp White Pepper
• ¼ tsp Sea Salt
• 14 Tbsp cold Unsalted Danish Creamery Butter, cut into small pieces

Instructions

1. Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper.
2. Combine figs and water in a small saucepan over medium-high heat and simmer for about 15 minutes, until figs soften. Pour mixture into a food processor and blend to a jam-like texture. Add vanilla and blend to incorporate.
3. Combine oats, flour, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves, white pepper and sea salt in a large bowl and mix well to combine. Using a stand mixer or a fork, cut butter into the oat mixture until a coarse meal has formed, making sure it’s evenly distributed.
4. Press half the oatmeal mixture into the bottom of the prepared pan. Spread the fig mixture evenly over the top. Evenly sprinkle with the remaining crumb mixture. Bake for 25–30 minutes, until golden. Remove from the oven and allow to cool completely before slicing.