Fig Crumble Bars Recipes

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.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
• Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
• In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
• Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

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.