New This Month

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

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.

Reviews Add a comment

  • 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
  • MS11130599
    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.
    • katiesgrandma55
      27 MAY, 2017
      I don't particularly like figs & I was wondering about using prunes. I'm glad you use them. Was there anything you had to Chg to make the bars? Thanks.
  • 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.