Fig Jam Crunch
½ pound unsalted butter, room temperature
1 teaspoon vanilla extract
2 and ⅓ cups flour
½ teaspoon kosher salt
12 ounces fig jam (use any of our five flavored jams our farm sells)
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.