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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 201 |
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I got this out of Everyday Food. They're awesome! 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 |
Directions:
1. 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.
2. 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.
3. Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
4. 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.
5. 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.
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