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:
  • Total Time:
  • Yield: Makes 20
Fig Crumble Bars

Source: Everyday Food, May 2008


  • 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


  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. 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. 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. 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. 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.

Cook's Notes

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


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