Gingerbread Spiced Fig Crumble Bars with Salted Caramel Drizzle
Soft sweet fig bars with a fragrant buttery spiced oat crumble and a gooey salted caramel drizzle! These bars are irresistible!
Ingredients
Caramel Sauce:
- 1 batch Easy Salted Caramel Sauce
Filling:
- 2 cup 270g Orchard Valley Mission Figs, chopped into small pieces
- 1 ½ cups 370ml water
- 1 tablespoon 15ml fresh lemon juice
Base and topping:
- 1 cup 100g large flake rolled oats
- ⅔ cup 95g all-purpose flour
- ⅔ cup 145g packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground clove
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon 84g unsalted butter, softened
Instructions
- For the caramel, follow the recipe here. Pour the sauce into a heatproof jar and let cool at room temperature before drizzling. You can make it up to 2 weeks in advance and store it in the fridge.
- For the filling, combine chopped figs and water in a small saucepan over medium-high heat and bring to a simmer. Continue to simmer for about 15 minutes until figs are very soft. Remove from heat, add lemon juice and mash the figs until it forms a paste. Try to get it as smooth as you can but a few small chunks are OK. Set aside.
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper leaving a 2-inch over hang at each side.
- For the crumb mixture, combine oats, flour, brown sugar, spices, baking soda and salt in a medium bowl and mix well. Add pieces of butter and blend with your fingertips until the mixture looks like crumbs and the butter is well dispersed. Press two-thirds of the mixture into the bottom of the prepared pan and compress it down to form an even layer. Spread fig mixture evenly over top and then sprinkle remaining crumbs over the fig layer. Bake for 25-30 minutes until golden.
- Let it cool completely in the pan then cut into bars and drizzle with salted caramel sauce before serving.
