- Cook Time
- Prep Time
- 16 servings ServingsServings
- 1 cup (2 sticks) unsalted butter or margarine, room temperature
- 2 cups packed dark brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2-1/2 cups old-fashioned rolled oats
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup skinned, toasted hazelnuts, chopped
- 1 cup pitted dates
- 3/4 cup chopped dried figs (See note)
- 3 tablespoons granulated sugar
- 2 tablespoon grated lemon zest
- 2 tablespoons kosher cognac or brandy
- Place the figs and dates in a saucepan and cover with water 1 inch above the fruit.
- Bring to a boil and reduce the heat. Simmer until tender, about 20 minutes. Drain.
- Place the fruit on paper toweling for 10 minutes to blot up any excess water.
- Process the fruit, sugar, lemon zest, and cognac with the steel blade in a food processor until a smooth paste forms.
- Preheat the oven to 350. Cream the butter and brown sugar together in a large mixing bowl.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and combine well.
- Stir in the oats; flour baking powder, cinnamon, and salt. Add the chopped hazelnuts.
- Pat two-thirds of the oatmeal mixture in the bottom of a 9-inch square baking pan.
- Spread the date-fig puree over the oatmeal. Crumble the remaining oatmeal with your fingers and sprinkle it loosely on top of the fruit puree.
- Bake for 25 to 30 minutes. Cool completely. Cut into 16 squares.
Note: Although the recipe calls for dried figs, make sure they are soft and moist.