Fig Crumble Bars

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.

Recipe From marthastewart.com

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
Calories185 g
Fat7 g
Fiber1 g
Protein2 g

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.


FIG CRUMB BARS



FIG CRUMB BARS image

Recipe From epicurious.com

Categories     Nut

Yield 1 Dozen

Number Of Ingredients: 14

unsalted butter, at room temperature, for the baking pan
For the filling:
10 ounces dried Calimyrna figs, stemmed and quartered
1/4 cup packed dark brown sugar
2 strips orange zest, plus 2 tablespoons orange juice
1/4 teaspoon salt
For the crust and topping:
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut up
1 large egg

Steps:

  • Heat oven to 375° F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil; butter the foil. Make the filling: In a small saucepan, combine the figs, brown sugar, orange zest, and ½ cup water. Cook over medium heat, stirring occasionally, until the figs are tender and most of the liquid has been absorbed, 12 to 14 minutes. Remove and discard the zest. Transfer the fig mixture to a food processor, add the orange juice and salt, and process until smooth. Transfer to a medium bowl and let cool to room temperature. Make the crust and topping: In a second medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Using a fork or a pastry cutter, mix in the butter and egg until a crumbly mixture forms. Make the bars: Transfer half the flour mixture into the prepared pan, pat down evenly, and spread the filling over it. Crumble the remaining flour mixture on top, leaving large clumps. Bake until pale golden, 55 to 60 minutes; let cool completely on a wire rack. Lift the bars out of the pan, using the foil to help, and cut into 16 2-inch bars. Storage suggestion: Keep the fig bars at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.


FIG BARS I



Fig Bars I image

These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!

Recipe From allrecipes.com

Provided by SAUNDRA

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 2h

Yield 20

Number Of Ingredients: 9

1 cup water
3 cups dried figs
1 cup white sugar
½ cup butter, softened
1 cup white sugar
1 tablespoon milk
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Calories234.1 calories
Carbohydrate47.9 g
Cholesterol12.2 mg
Fat5.1 g
Fiber3.9 g
Protein2.1 g
SaturatedFat3 g
Sodium118.7 mg
Sugar35.9 g

Steps:

  • Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
  • In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
  • Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.


FIG AND PEAR CRUMBLE



Fig and Pear Crumble image

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

Recipe From food.com

Provided by breezermom

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients: 13

7 1/2 ounces dried figs
5 fresh pears, peeled and cut into 8 wedges
1/3 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter
whipped cream or ice cream
Calories527.8
Fat14.8
SaturatedFat9
Cholesterol37.3
Sodium109.2
Carbohydrate101.2
Fiber9.3
Sugar68.8
Protein4.1

Steps:

  • Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
  • Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
  • Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
  • Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
  • Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.




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