1 pound dried figs, stems
1 1/2 cups water
1/4 cup honey
1/8 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/2 cup oat bran
1/4 cup packed brown sugar
1/8 teaspoon salt (optional)
1 tablespoon oil
1 tablespoon non-diet tub-style margarine or butter, cut into small pieces
Coat a 13-inch x 9-inch baking pan with no-stick spray and set aside.
Chop the figs and place in a food processor. Puree with on/off turns.
Transfer to a medium saucepan. Add the water, honey and cinnamon. Bring to a
boil over medium-high heat. Reduce the heat to medium and cook, stirring
occasionally, for 8 minutes, or until the mixture thickens. Remove from the
Place the flour, oat bran, brown sugar and salt (if using) in a food processor.
Mix with on/off turns. Drizzle with the oil and dot with the margarine or
butter. Mix well with on/off turns.
Press half the mixture into the prepared pan. Spoon dollops of the fig mixture
evenly over the crust; use the back of a spoon to spread it out evenly. Sprinkle
the remaining crust mixture evenly over the top and spread it out with the back
of a spoon. Press it lightly into place.
Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned.
Cut while still warm.