June 18, 2010
Base & topping
1Preheat oven to 350°F.
2In a small saucepan, combine the figs, cranberries, sugar and orange juice over medium heat. Bring to a boil and simmer, stirring often, for about 10 minutes or until the berries burst and the mixture becomes thick and jamlike. Remove from heat and set aside.
3In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Add the butter and mix with a fork or your fingers until the mixture is well combined and crumbly. (Alternatively, the mixture can be pulsed in a food processor until well combined.) Press half the crumbs into an 8” x 8” pan that has been sprayed with nonstick spray.
4Spread the filling over the crust, and sprinkle with remaining crumbs, squeezing as you go to create bigger clumps. Bake for 30–35 minutes, until pale golden and bubbly around the edges. Cool in the pan on a wire rack.