Fig Crumble Bars (made with fig jam)

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I’m continuing the fig love this season with another great fig recipe. One of my favorite ways to use fresh figs is to make jam with them.

Fig jam is sweet and slightly nutty in flavor, and is usually a favorite addition to cheese platters and the like. The bonus is I can incorporate the jam into my baked goods as well, like I’ve done here with these fig crumble bars.

You can easily use your favorite store-bought fig jam, but if you’ve got an abundance of fresh, ripe figs, then this is the perfect recipe for you.

fig crumble bars

Every crumble bar recipe begins with a tender pastry base. The pastry crust in these fig crumble bars is something more akin to shortbread than pie crust, and is more prone to crumbling.

The dough fulfills the crust portion of the recipe and the topping. I made the filling by simply warming my fresh figs with sugar in a skillet, cooking the figs until they were thick and completely softened.

If you want to use a store-bought fig jam instead, you’ll still get excellent results.

fig crumble bars

The pastry crust is mostly baked beforehand, then topped with a thick layer of jam, and finally sprinkled with some of the remaining pastry that was previously reserved for the topping.

What I love about the crumble topping for these fig crumble bars is the inclusion of walnut crumbs. The walnuts add a wonderfully nutty taste to the pastry, and compliment the fig filling incredibly well.

These fig crumble bars would make great picnic treats or hiking snacks, as they’re not only delicious but filling too!

fig crumble bars

Fig Crumble Bars

Yield: 12
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes

Buttery shortbread topped with sweet fig preserves and a delectable crumb topping. 


for the pastry

  • 1/4 cup walnuts
  • 1/8 cup plus 1 tbsp sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 egg yolk
  • 1/2 tsp vanilla extract

for the filling

  • 1 lb figs, stems removed, roughly chopped
  • 2-3 tbsp sugar, depending on whether your figs are really sweet or not
  • splash of lemon juice


  1. Preheat the oven to 350°F. Grease a 1 lb. loaf pan, or fit with a sheet of parchment paper.
  2. Place the walnuts and 1 tablespoon of sugar in a small ziplock bag, zip the bag shut, then crush with a rolling pin until you get fine crumbs. Temporarily set aside.
  3. In the bowl of a stand mixer or food processor, combine the remaining 1/8 cup of sugar, all-purpose flour, brown sugar, salt, and baking powder together. Add the butter and mix until you get pea-size clumps.
  4. Add in the egg yolk and vanilla extract, and mix just until everything is combined. You won't get a compact dough - this is OK.
  5. Pat 2/3 of the dough into the prepared loaf pan, creating a smooth, even base. Bake in the oven for approximately 25 to 30 minutes, until the edges are golden and the center is still tender to the touch.
  6. While the crust is baking, make the fig filling. Heat the chopped figs and sugar in a large, non-reactive skillet. Give the mixture a stir every now and then, and more frequently toward the end of the cooking process. Cook the figs until they're thick and completely softened - about 20 minutes.
  7. Spread the fig filling over the prepared crust. Take the reserved walnut crumbs and combine them with the remaining pastry dough. Sprinkle the crumble topping over the filling layer.
  8. Bake the bars for another 25 to 30 minutes, until the crumble is golden. Let the bars rest in the loaf pan until they're completely cool. Use a sharp knife to make 12 bars.
Nutrition Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 256
fig crumble bars

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  1. Hello, thank you for this wonderful recipe; I have made several times. Question, do they require refrigeration? I want to mail a batch to my son so he can take to his work, thank you.
    Anita Zimmerman

    1. Hi Anita! I’ve kept these tightly wrapped on the counter for a few days, no problem, so perhaps if you do expedited shipping, it make be OK? There’s no fresh cream, which is usually what calls for recipes to be immediately refrigerated.

  2. Hello, made several batches, just wonderful, thank you. However, I was wondering if you have ever done these gluten free? I’m fine as is, but have a friend who has gluten issues. Thank you again

    1. Hi Anita! I would try with a gluten-free AP blend rather than just almond flour. Almond flour doesn’t crisp up quite the same way all-purpose flour does (so that you can get that crispy crumble), but you could make the pastry with a gluten-free all-purpose baking flour by a brand like Bob’s Red Mill or something. 🙂

    1. Hi Maureen! Yup this is a small batch, but you could definitely double it! The loaf pan I use is 8.5″ long by 4.5″ wide, so I think a 8×8 pan would work out well! 🙂

  3. Sadly, figs are not in abundance here in Georgia. However, I grew up in a house that was (and still is) surrounded with fig trees. Growing up, this time of the year was all about figs.
    These delicious looking bars remind me of a similar dish my mom used to make. Just looking at them brought back many great memories.. <3

    1. Aww that is so sweet, Aysegul! I’m glad I could bring back some fond memories. I’m sure your mom’s fig treat was absolutely delicious! Thank you XO

  4. These look mind blowingly good, Beeta! I love fig jam (fig anything, really) and then you add that delicate crust and crumbly topping!? Heavenly.

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