Fig Crumble Bars

I always liked Fig Newtons as a kid. I'm not sure why since they aren't particularly sweet or nutty or chocolaty. There is something about the filling coupled with the plain, soft outer shell that I simply like. Or it may be the fact that they came packaged in a sleeve all lined up neatly which satisfied my urge to keep everything tidy.

This recipe for Fig Crumble Bars in a better version of the original Fig Newtons that I loved so much as a kid. The rich fig filling contrasts perfectly with the buttery, crumbly topping and firm bottom crust. These were actually better the second day as the fig flavor intensified. After the third day, they became less crumbly and softer, but tasty nonetheless. Calimyrna figs are golden in color and are not always labeled as such.

I pulsed the butter into the crust mixture but it would not come together as the recipe instructed so I added about 2 tablespoons of cold water to the mixture. I added another teaspoon or two of water to make the topping moist and clumpy.

The recipe is from Everyday Food.

Fig Crumble Bars

Special equipment: food processor

1 1/2 sticks cold, unsalted butter, cut into pieces plus more for pan
2 cups plus 2 tablespoons flour
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 zest

Preheat oven to 375 degrees. Butter the bottom of a 8-inch square baking pan, then line pan with parchment paper, leaving a 2-inch overhang. Butter paper and set pan aside.

In a food processor, pulse 2 cups flour and 1 cup sugar. Add butter and pulse until mixture resembles coarse corn meal. Transfer half of the mixture to the prepared pan and press firmly into the bottom. Lightly flour fingers if necessary. Transfer remaining mixture into large, moist clumps (add a tsp. or two of cold water if needed). Transfer to a bowl and set aside. Wipe out bowl of food processor.

Make Filling
In the bowl of the food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons of flour and sugar until a thick paste forms.

Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping and bake until topping is golden brown, about 60 to 65 minutes.

Transfer pan to a wire rack to cool completely. Lift out of pan and place on a cutting board. Cut into approximately 20 bars.

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

Cookie press rating: 4 cookies (out of 5)

Ready for the Oven














Baked and Cooled













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