I’m guessing I’m not the only one who was introduced to figs by way of Fig Newtons. In fact, for a very long time I never thought of figs as being in anything apart from those addicting little bars. I haven’t had one in years, but I still remember the pleasure of biting through the soft cake-like crust, hitting that sweet fig center with the little seeds that lightly pop as you chew. Inspired by one of my favorite Ina Garten recipes, I set out to make a grown-up Fig Newton to mark the beginning of fall. As soon as I took a bite of these fig jam bars, I knew I had to share them right away.
Ina’s recipe for raspberry bars is absolutely delicious, but I wanted to make a version that seemed more fitting for fall. With its mellow, almost earthy sweetness, I knew that fig jam would be the perfect addition to the shortbread crust and crumble topping. While Ina’s version incorporates store-bought granola into the topping, I opted for uncooked oats to lower the sugar content. I’ll never pretend these bars are healthy, but at least they’re a little healthier without the granola – and I can assure you that they are just as delicious.
These bars couldn’t be simpler to make. After lightly patting the dough out into a baking dish, you simply spread on a thick layer of fig jam and sprinkle on the topping. They’re certainly easier to make if you have a KitchenAid, but don’t let that hold you back – you can tackle that thick dough yourself. Count it as your workout for the day.
The end result is a perfect blend of flavors and textures: a buttery, sturdy crust; a sticky and sweet layer of jam; and a crunchy layer of crumble topping and almonds. These won’t last long in your house!
- ½ pound unsalted butter, room temperature
- ¾ sugar
- 1 teaspoon vanilla extract
- 2 and ⅓ cups flour
- ½ teaspoon kosher salt
- 12 ounces fig jam
- ⅔ cup rolled oats
- ¼ cup sliced almonds
- pinch of sea salt (optional)
- Preheat over to 350 degrees.
- Combine butter and sugar together in an electric mixer. Mix on medium until just combined. Lower the speed and add the vanilla.
- While the mixer is on low, add the flour and salt. Mix until a ball of dough is beginning to form.
- Using your fingers, pat ⅔ of the dough into a 9-inch square baking pan. The crust should be about ¼ inch thick.
- Using a spatula, gently spread the fig jam onto the crust. Leave a small amount of space in between the sides of baking dish (otherwise the jam will stick to the dish).
- Add the oats to the remaining ⅓ of the shortbread dough. Work the granola into the dough with your hands, breaking the dough into small pieces to create a crumble topping. Sprinkle the crumble topping onto the jam, and then add the almonds.
- Bake bars for 45 minutes. Cool completely and then cut into 9 bars. Sprinkle a few pieces of sea salt on top, if desired.
Adapted from Ina Garten’s Raspberry Crumble Bars in the cookbook Foolproof.
Figs are one of my favorite fruits so I’m always a sucker for fig treats. I grew up with direct access to the fig tree in my grandmother’s backyard, so I was spoiled by her fig jam. What a great way to extend the fig season into fall with these bars! Beautiful pictures too!
Wow, that is so cool that your grandmother had a fig tree! I’m quite envious! I would love to make my own fig jam someday – maybe next year will be the year 🙂
Julia, you certainly make these bars looking tempting as well as unintimidating. I love the idea of substituting oats and almonds for the granola to keep the sugar content down. After all, that luscious fig jam is sweet enough, isn’t it? I can hardly wait to try them! Thanks for sharing your recipe and, by the way, I love your photos!
Oh yes, these are some of the least intimidating bars you could ever make! I figured the fig jam was sweet enough too – plus, granola is so expensive these days!
Two things came to mind as I read this. One was how good those raspberry bars were from Ina’s book (and how these could easily be better still with the fig flavor and the less sugary/fatty granola topping). The other is the lone trait you share with George Costanza: you both could have been hand models. 🙂
Haha, I am really glad that’s the only thing I have in common with him! My trusty photo assistant was able to get those shots of me, which I thought turned out cool.
i too was introduced to figs with the Fig Newton! and sadly it didn’t do much for my childhood tastebuds. now i love figs, and only wish that i could get them fresh more often. i like your idea of using jam for these bars, and the lovely buttery crust! xo
I wish I could find fresh figs more often too, Amanda! That’s why I’m so glad I can usually find fig jam. One of these days I want to make my own! xo
Oh yes, I didn’t even know the difference between figs and FIg Newtons until I was in my 20’s, lol! Really though, the best way to eat them is in cookie form and these look absolutely amazing!
Thanks, Sarah! I’m glad I’m not the only one who thought of Fig Newtons that way!
I have never tried a fig newton!! Now I can just skip ahead to the homemade version…! (Isn’t Ina Garten fab?!)
You’re not missing out terribly, but I do have to admit that I really liked them as a kid! I’m sure you had even better treats available in the UK 🙂
I’ve made the Ina raspberry bars – which are great – but I love how you’ve switched these up with fig jam, Julia! Definitely going to give these a try!
Yes, I remember that you’re an Ina fan too (who isn’t?)! I think you’ll really like this version too. Hope you’re doing well, Geraldine!
Julia, these bars… they look amazing!! They would not last long in this house that is for sure 🙂 love the description of the buttery sturdy crust (my husband in particular is always looking out for, and commenting on, a good crust — I will never measure up to his mom’s pie crust — lol). You know, I don’t think I have ever noticed fig jam before. What’s the matter with me? I’m going to peruse the shelves next time in search of this delight. Gorgeous!
Thank you, Kelly! And wow, your mother-in-law’s pie crust must be pretty amazing – what’s her secret? I really need to work on my pie game now that the holidays are fast approaching! I hope you can find fig jam easily – I have a feeling you will love it!
Julia, love these bars! My kids would love them too! Do you think white whole wheat flour would work just as well in this recipe?
Thanks, Donna – I bet kids would love them too! I think white whole wheat flour would work well too. Let me know how they turn out for you!
Julia – those fig bars look amazing! I love the almond slices and streusel on top. You can still get fresh figs over here in Germny so I might surprise my family with these today.
Thank you for the recipe!
xx Lynn from Heavenlynn Healthy
Thank you, Lynn! Wow, that’s great you can still get fresh figs in Germany. A lot of people here would be jealous! I hope you enjoy the recipe!
These are delish!! I have a fig tree that produces large amounts of figs. I will use this recipe often!! I am planning a trip north (Wisconsin) and thinking about taking a few jars and selling. Didn’t know if they get figs up there.