Day 9. Fresh Fruit.

Fresh figs from the backyard.

Buttery fig cobbler.

Filling

• 2 lb fully ripe figs
• 2 tbsp lemon juice
• 1/2 cup sugar

Crust/Topping

• 3/4 cup butter
• 1 cup packed brown sugar
• 1 3/4 cup all purpose flour
• 1/2 tsp each soda, salt
• 1 1/2 cup rolled oats

Wash fully ripe figs; cut off stems and blossom ends and puree. Should be between 2 1/2 - 3 1/2 cups. Combine with lemon juice and sugar. Cook over medium heat, stirring often, until thick and reduced to 2 cups. (If you're not wearing an oven mitt, I highly advise it. This stuff bubbles something fierce even on low heat.) As mixture thickens, reduce heat to prevent scorching; let cool.

Beat butter with brown sugar until creamy. Stir together flour, soda, and salt; add to the mixture of butter and sugar; mix well. Stir in rolled oats (mixture will be crumbly). Press half of mixture evenly in bottom of a greased 9x13" baking pan. Spread fig mixture over crust. Crumble remaining oat mixture on top. Bake at 400 degrees for 20-25 minutes, or until lightly browned. Cool in pan on rack. While still warm, cut into bars. Makes 2 1/2 dozen.