If you love Fig Newtons you will be OBSESSED with these Fig and Orange Crumb Bars. This is a simple fig recipe that will be a hit all year long!
People ask me all the time what my favorite recipe on the blog is. Today, I think I’ve found it in these Fig and Orange Crumb Bars.
It’s a bold statement, yes. But these bars are everything to me. I’ve always had a thing for Fig Newtons, but even as a kid I wished that they were slightly moister and had more texture. I know, who am I?
These bars right here are the dessert bar version of everything I wish a Fig Newton was. I’m a die-hard chocolate person too, by the way. Sit a fruit bar and chocolate chip cookie in front of me and the cookie will be gone faster than you can say monster. That being said, these would battle out any chocolate dessert any day. Have I convinced you, yet?
The inspiration came from a vintage fruit crumb bar recipe I found in one of my books. It was very simple and gave options for a date and apricot and a prune-orange filling, but we all know that figs are the new prunes.
I switched up the base recipe quite a bit, subbing some almond flour to make them more nutritious and to add a nutty flavor that I feel like Fig Newtons possesses. I’m just beyond pleased with how these turned out.
If you happen to make them, tag me on Facebook or Instagram because I would love to see it!
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cups dried figs
- 1/4 cup granulated sugar
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 tbsp lemon juice
- Preheat the oven to 350°F. Line a 9x9 pan with parchment paper, leaving an overhang on the sides.
- In the bowl of a food processor, combine the flours, baking powder, and salt together. Add the butter pulse until pea-sized crumbs form.
- In a separate bowl, whisk the brown sugar, egg, and vanilla together. Pour the flour/butter mixture into the brown sugar mixture and mix it all together. If you find that a rubber spatula or spoon isn't cutting it, get in there with your hands. There should still be pieces of butter visible. Press 2/3 of the mixture into the bottom of the prepared pan. (You'll need the food processor again so you may want to wash that out now.)
- To make the fig-orange layer, combine the dried figs, sugar, orange and lemon juices, and zest in the bowl of your food processor. Pulse/puree until a thick paste form.
- Spread the fig/orange paste over the top of the bottom layer. You may need to wet your hands and use them to spread it all the way to the edge.
- Crumble the remaining butter/flour mixture on top of the figs and press down slightly.
- Bake for 40-45 minutes or until the top is lightly browned. Remove from the oven and place the pan on a wire rack. Allow them to cool completely before you try to slice. Your patience will be rewarded. You can pop them in the fridge for a while if you need to.
- Lift the cooled bars out of the pan using the overhang on the sides. Cut into squares.
- Leftovers keep well in the refrigerator for up to 5 days.
If your dried figs have stems attached, I would recommend cutting those off before making the filling.