34. Apple, fig and nut bars

A really quick and easy recipe adapted slightly from Easy Cakes and Cookies. If you don’t want to make it into bars (or just don’t have the patience to let it cool… like me) you can just section it out and eat it like crumble.

2 large tart apples, such as Granny Smith, peeled, cored and finely chopped
2 tablespoons runny honey
2 tablespoons freshly squeezed orange juice
2 tablespoons apple juice or water
250g dried figs, finely chopped
375g plain flour
145g packed light brown soft sugar
250g unsalted butter, diced
a good pinch of salt
1/2 teaspoon ground cinnamon
125g hazelnuts, walnuts or almonds, finely chopped

a 33x23cm/13×9 inch rectangular glass or ceramic baking dish, buttered

Preheat the oven to 190°C (375°F) Gas 5.

In a large saucepan, combine the apples, honey, orange and apple juices. Set over low heat, cover and simmer gently, stirring occasionally until tender, about 10-15 minutes. Use a wooden spoon to help mash the apple pieces. Add the figs and continue simmering, uncovered, until the figs are soft, about 5 minutes. If necessary, add more apple juice or water if the mixture seems too thick. Use a wooden spoon to mash to a coarse purée. Remove from the heat and set aside to cool.

In a food processor, combine the flour, sugar, butter, salt and cinnamon. Pulse to obtain coarse crumbs. Alternatively, blend in a bowl with a pastry cutter, if you have one, or use a palette knife, then rub in using your fingers to obtain coarse crumbs.

Press half the flour mixture into the bottom of the prepared baking dish. Spread the apple and fig mixture over the top in an even layer. Add the nuts to the remaining flour mixture and, using your fingertips, crumble the mixture over the apple and fig.

Bake in a preheated oven until browned, about 30-40 minutes. Let cool in the baking dish, then cut into bars. the bars will keep in an airtight container for 7-10 days.

I got this cheeky tin for Christmas from my best friend but nothing I’ve made so far could fit. My little cooled bars will be safe in here.


Harleigh Reid
Harleigh Reid

I write about food and eat a lot.

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