Fresh Fig and Blueberry Bars in the Springtime

We had some fresh figs gifted to us a Christmas time – they were fresh frozen and in the freezer. It was time.
These are, arguably, amongst the tastiest fruit squares that we have ever made. By themselves, with just the fresh figs, they are mighty tasty – by adding the antioxidant rich blueberries, they get a bit of balance and unlike date squares, they are less “instantly filling…” and you can eat more than one at a time!


For the crust
1/2 cup butter softened
1/4 sugar
1/2 teaspoon vanilla
1 cup all-purpose flour

For the filling
1/4 cup sugar
1/2 cup boiling water
2 cup fresh figs chopped
1 cup dried blueberries

For the topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/4 cup quick-cooking oats
1/2 cup chopped pecans

Preheat oven to 350 degrees F.
Spray 9-inch square pan with cooking spray.

In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer until well blended.
On low speed, beat in 1 cup flour until soft dough forms.
Press dough in bottom of pan and bake 10 to 15 minutes or until center is set.

Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 20 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Blueberries will get rehydrated.

Spread over crust.

In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly.
Stir in oats and pecans.

Sprinkle over filling.

Bake 20 minutes or until edges are bubbly and topping is light golden brown.
Cool completely, about 1 hour.
For bars, cut into 4 rows by 4 rows

Colin Newell is a Victoria resident and talker on the subject of coffee, cocktail and food culture. He created the website some 25 years ago and still loves that hot frisky beverage.