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Fig Crumble Bars

Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • yield: Makes 20

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Ingredients

  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan
  • 2 cups plus 2 tablespoons all-purpose flour, spooned and leveled
  • 1 cup plus 2 tablespoons sugar
  • 8 ounces dried Calimyrna figs (about 1 1/2 cups), stems removed
  • 3/4 cup apple juice
  • 1 teaspoon grated lemon zest

Cook's Note

Store cookies in an airtight container at room temperature, up to 5 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside.

  2. Step 2

    In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean.

  3. Step 3

    Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.

  4. Step 4

    Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.

  5. Step 5

    Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars.

Source
Everyday Food, May 2008

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Reviews (10)

  • chewie2127 12 Mar, 2010

    these taste just like fig newtons, but easier to make. very sweet. i thought it would be bland but I was wrong

  • MaryfromHollandinEgypt 25 Jul, 2009

    Hi, can I also use fresh figs?

    Thanks from Annemarie in Egypt

  • drausue 25 Jul, 2009

    I did not have figs so I used prunes instead-just as good. Next time I will try a dried berry mixture- lots of variations for this cookie.

  • jeanob14 1 Jan, 2009

    Calimyrna figs are gold in color. These were amazing, easy, and I had all the ingredients on hand.

  • artgirlri 10 Jun, 2008

    My Mom grew up on a fruit ranch in California and these were a staple of hers. The recipe was lost in an old beaten up cookbook. So thanks for the new recipe, I absolutely love them, they take me back to childhood.

  • castiron35 18 May, 2008

    Are golden figs the same as Calimyrma figs? Having a hard time finding Calimyrma figs what other kind do you suggest?

  • castiron35 18 May, 2008

    Are golden figs the same as Calimyrma figs? Having a hard time finding Calimyrma figs what other kind do you suggest?

  • mssugarplum 1 May, 2008

    If you subscribe to Everyday Food Magazine, the nutritional info....calories, fiber, fat, etc. is in the back of each issue for all recipes!
    These fig bars are very good and easy to make....more of a gourmet fig bar than a store package fig bar.

  • bluroses 30 Apr, 2008

    I cut into 24 bars...

    Amount Per bar

    Calories 157.8
    Fat 6.1 g
    Cholesterol 15.5 mg
    Sodium 2.8 mg
    Potassium 138.9 mg
    Carbohydrate 25.9 g
    Dietary Fiber 2.5 g
    Sugars 15.4 g
    Protein 1.9 g

  • JoviNut 30 Apr, 2008

    I agree. Especially now that my husband has had a heart attack and really has to monitor his intake.