Fig Crumble Bars

• 34 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)
• 34 cup apple juice
• 1 teaspoon grated lemon zest

1. Preheat oven to 375F Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang.
2. Butter paper; set pan aside.
3. In a food processor, pulse together 2 cups flour and 1 cup sugar.
4. Add butter; pulse until mixture resembles coarse meal.
5. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom.
6. Set aside.
7. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside.
8. Wipe food processor bowl clean.
9. Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
10. Using a small offset spatula or table knife, spread filling over crust.
11. Sprinkle with topping.
12. Bake until topping is golden brown, 60 to 65 minutes.
13. Transfer pan to a wire rack; let cool completely.
14. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars.
15. Store in an airtight container at room temperature up to 5 days.

cold unsalted butter, unsalted butter, flour, flour, sugar, sugar, calimyrna figs, apple juice, lemon zest

Taken from www.food.com/recipe/fig-crumble-bars-301494 (may not work)