Fig Crumble Bars Food

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

Ingredients

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

Ingredients

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

FIG AND PEAR CRUMBLE

Fig and Pear Crumble image

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

Provided by breezermom

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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

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.

Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1

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