Fig Crumble Bars Recipes

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FIG CRUMBLE BARS



Fig Crumble Bars image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes 20

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 1 g, Protein 2 g

FIG CRUMBLE BARS



Fig Crumble Bars image

Make and share this Fig Crumble Bars recipe from Food.com.

Provided by Krista Finn 2

Categories     Bar Cookie

Time 1h10m

Yield 20 cookies

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 375°F 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.
  • 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.
  • Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
  • 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.
  • 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. Store in an airtight container at room temperature up to 5 days.

Nutrition Facts : Calories 158.2, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 1.5, Carbohydrate 22.7, Fiber 0.4, Sugar 12.5, Protein 1.5

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