My parents have a huge fig tree in their backyard, and this is a tasty recipe I learned from my mom while visiting Portland this summer.

Fig Filling:

1 lb ripe figs
1 Tbsp brown sugar
1 tsp lemon juice

Crumble:

3/4 cup all-purpose flour
1 cup rolled oats
1/4 cup coconut flakes
1/4 cup brown sugar
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut oil (melted)

Preheat oven to 350 °F and line a baking tray with parchment paper.

For the filling, cut the stems off the figs and chop into pieces 1/2 inch or smaller. Warm in a saucepan on medium heat, with th brown sugar and lemon juice. simmer for 10-15 minutes, uncovered, stirring periodically until softened to a jam-like consistency.

For the crumble, in a large bowl mix the flour, oats, sugar, coconut flakes, baking powder, and salt. Add the melted coconut oil and mix well with a wooden spoon or your fingers, until it looks like a crumble. Press half of the oat crumb mixture into a rectangle on the baking pan. Bake this crust in the preheated oven for 10 minutes.

Remove the tray from the oven, pour the fig filling on top of the crumble crust, then sprinkle with the other half of the crumble mixture on top. Bake for an additional 25 minutes. Remove from the oven and let cool before cutting into crumbly squares. Save any leftovers in the fridge.