Fig Cranberry Matrimonial Slice
Elevate your dessert game with this irresistible Fig Cranberry Matrimonial Slice—a delightful combination of chewy dried figs, tart cranberries, and a buttery oat crumble. Perfectly balanced between sweet and tangy, this recipe layers a luscious homemade fruit puree between a tender oat base and a golden crumble topping. Easy to prepare in under an hour, it's the ultimate treat for holiday gatherings or everyday indulgence. With its wholesome rolled oats, rich brown sugar, and zesty touch of lemon juice, this slice offers a comforting yet sophisticated twist on a classic bar dessert. Serve these lightly spiced squares as an after-dinner treat, or pair them with a cup of coffee for the ideal snack. They'll quickly become a favorite in your baking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried figs
- 1 cup dried cranberries
- 1.5 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.75 cup brown sugar, packed
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.
In a medium saucepan, combine the dried figs, dried cranberries, water, granulated sugar, and lemon juice. Bring to a boil over medium heat, then reduce the heat and let simmer for 10-12 minutes, stirring occasionally, until the fruit softens and most of the liquid has evaporated.
Allow the fruit mixture to cool slightly, then transfer it to a food processor or use an immersion blender to puree into a thick, jam-like consistency. Set aside to cool completely.
In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking soda, and salt. Stir until evenly mixed.
Pour the melted butter into the dry mixture and combine until the mixture forms a crumbly texture.
Take about 2/3 of the oat mixture and press it firmly and evenly into the prepared baking pan to create the base layer.
Spread the cooled fig-cranberry puree over the base layer, ensuring even coverage to the edges.
Sprinkle the remaining oat mixture over the fruit puree, gently pressing it down to form the top crumble layer.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling slightly.
Remove from the oven and let the slice cool completely in the pan on a wire rack.
Once cooled, cut into 12 bars or squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 463.9 g | 169% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 294.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
