Two Cups Flour

4 Preheat oven to 375℉ (190℃). Line a 9x9-inch square baking pan with overhanging parchment paper. 
0 Whisk together the oats, flour, baking powder, salt and rosemary in medium bowl. 
5 In a separate large bowl, add the sugar and orange zest. Rub the orange zest into the sigar with your fingertips to release its oil. Add in the vanilla paste and grated ginger. 
6 Pour the flour and oat mixture into the sugar. Add in the butter chunks. Using your hands work all the ingredients together until it resembles a loose cookie dough texture that is packable when pressed together. 
7 Place 2/3 of the cookie dough into the bottom of the prepared pan. Use your fingers or a spoon to press the dough into an even smooth layer across the pan.
8 Spoon the fig jam across the dough leaving a 1/4 inch border bare on all sides. 
9 Cover the fig jam with an even layer of sliced figs, allowing the figs to spread to the edges of the pan.
1 Place the pan on the middle oven rack and bake 50-55 minutes. The crumble should be a light golden brown and the fruit jam will be visibly bubbling through the crumble topping on all sides and in the center of the pan.
10 Set the pan on a wire rack to cool completely. 
2 Refrigerate cooled bars for 1 hour: I highly recommend chilling the bars in the pan to not only helps them setup and hold their shape, but also to make cutting them into even slices much easier.
3 Lift bars from the pan by pulling up on the overhanging parchment paper. If any of the jam has stuck to the pan, just cut it away with a small knife. Use a large knife to cut the bars into squares and enjoy!