Monday, July 21, 2008
3/4 cup (1.5 sticks) cold unsalted butter, cut into pieces, plus more for pan
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons sugar
8 ounces dried Calimyrna figs, stems removed
3/4 cup apple juice
1 teaspoon grated lemon zest
Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and 2 sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper, set 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 dough into large moist clumps by pinching together with your fingers.
Transfer topping to a bowl, and set aside.
Wipe food processor bowl clean.
In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
Using a spatula, spread filling over 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 the whole crumble from pan, and transfer to a cutting board; cut into little bites.
The freshest fig newtons you will ever taste!