So, a blog called Little Figgy, should have a recipe honoring the food behind the name, right?!? AND since today is my blogs’ 3 month Birthday/Anniversary – I thought it be rather fitting to post the food that started it all!
Well, since I didn’t buy out Fig Newtons and learn their recipe, I’ve made my own rendition of the “snack of my childhood”…
Fig Bar Crumble!!!
If you have yet to read the meaning behind the name of Little Figgy, you can click here or go to the About tap to read. Basically, it’s a childhood nickname that my brother gave me due to some excessive Fig Newton sessions I had.
Not too long ago, as I was in the grocery store, I found my self looking down the cookie aisle (something I never do, HA – right!) and then it happened – I saw them and they saw me. Nonchalantly, I found myself tucking a package of Fig Newtons under the paper towels in my cart – as if some eye was watching me and that my cart would explode (In my head anyway).
Well, after I made it through the “Mission Impossible” in my head, I finally I made it home with the Fig Newtons intact and opened that bag – trying to be all, “oh these are the best, my favorite, I use to…” and I looked at them, took one out of the sacred bag and my first impressions were, “hmm… they look much smaller then I remember”. So I finally get past my initial disappointment and take a bite and my next thoughts were, “hmm, I don’t remember them being this bland”. So I start reading the package, “NOOOO”, I said rather loudly in my head. I could have kicked myself! In my attempt to hide the Fig Newtons, I bought the FAT FREE Newtons instead of the original! Yep, I was a bit deflated after that. :/
So in my effort to curb that nostalgic craving, I made these tasty little treats that I adapted from a Betty Crocker recipe and Fig Bar Crumble. You see they are a Fig Bar hybrid with that crumble topping.
I really enjoy them as a mid-morning pick-me-up with my coffee. A bit of an energy boast indeed. They have an almost shortbread crust with a Fig filling that has a nice bite to it, then topped with an oat crumble. I do love it, I don’t think I would change to much about it, except that next time, I need to make a double batch instead!
They are perfect to stick in your children’s lunches, as well as an afternoon treat when they come home form school. Heck, I like them tucked in my lunch too!
- 1/2 cup Butter, softened
- 1/4 cup Sugar
- 1/2 tsp Vanilla
- 1 cup All-Purpose flour
- 1/4 cup Sugar
- 1 1/2 cups Water
- 6 oz dried Figs, chopped
- 1/3 cup All Purpose Flour
- 1/4 cup Light Brown Sugar
- 3 Tbls Butter, cold
- 1/4 cup Quick Cooking Oats
- 1 oz Walnuts, chopped (can substitute Pecans or Almonds)
- 1/4 tsp Cinnamon, ground (optional)
- Preheat the oven to 350F.
- Grease or use cooking spray, a 9x9 inch pan. I used a glass pan and greased with butter.
- For the Crust:
- Using a small bowl, beat the softened Butter until pale, add in Sugar and Vanilla and beat until sugar has dissolved and mixture is fluffy. Add in Flour a little at a time and until all is well blended.
- In greased pan, press the dough for the crust evenly until the bottom is covered.
- Prick with fork then place in oven and bake for 12 - 15 min or dough is set. Do not over bake.
- For the Filling:
- In small saucepan, bring the Water, well chopped Figs and Sugar to a boil, then reduce heat to simmer and let cook down until Figs are soft and liquid has been absorbed.
- For the Crumble:
- Mix the Flour and Sugar until combined. With a fork (or pastry blender/knife), cut the cold Butter in and mix well until a "crumble" starts to form.
- Add in the Oats, Nuts and Cinnamon and mix well.
- Finishing Up:
- Spread the Fig filling over crust.
- Sprinkle evenly over the filling the Crumble mixture.
- Bake in preheated 350F oven for 25 - 30 minutes or until the Crumble starts to turn lightly golden.
- Cool for at least 1 hour in pan.
- When cold, cut into 2x2 inch squares.
- Makes 12 - 16 Bars.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.