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 CRUMB BARS



FIG CRUMB BARS image

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.

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