Fig & Ginger Crumble Bars, Gluten Free

Fig & Ginger Crumble Bars. Gluten and dairy free. Figgy good.

I like figs, but I don’t enjoy that over-the-top-too-sweet taste of some commercial cookie bars. Instead I like bars with a little crunch and a lot of zing in the filling. These crumble bars are a bit on the messy side, but they sure are zingy ginger figgy with a side of crumble crunch.

Also, they are pretty easy to mix up. The crumble creating part takes a few minutes and then the dough rests in the refrigerator – what else is new, right? The filling takes a few minutes to prepare because there is a little bit of chopping of some dried fruit that seems to roll off the cutting board the second it sees the paring knife.  But the hard part might be getting the jar of preserves open.

Bake, cool and serve.

This would be another terrific treat to bring to a backyard barbecue. You could cut those 16 bars into 32 if you wanted everyone to have a small-bite-bar. They’re still a little messy, but then again, so is barbecued chicken – so they’d be great companions.

You know this, right? We have a new big fat book coming this September with tons of new recipes and a few updated versions of recipes you might have seen here. It’s available for preorder and that means you will get it as soon as it is hot off the press. It’s all about baking, and we’ve included a savory chapter (did you faint?).  Nosh on This published by The Experiment. You can buy it everywhere it seems, but you can preorder it here.

Fig & Ginger Crumble Bars. Gluten and dairy free. Figgy good.

Fig & Ginger Crumble Bars
  • 168 grams shortening (14 tablespoons)
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 extra large egg
  • 15 grams lemon zest (1 tablespoon, one lemon)
  • 1 tablespoon ginger powder, sifted
  • 50 grams superfine sugar (1/4 cup)
  • 50 grams light brown sugar (1/4 cup)
  • 100 grams GF oat bran
  • 300 grams Canteen Flour Blend (2⅓ cups)
  • 150 grams crystallized ginger pieces finely diced (1 cup)
  • 150 grams coarsely chopped dried figs (about 10)
  • 370 grams fig preserves or one 13 oz. jar (about)
  1. Using an electric mixer, blend together the shortening, vanilla extract, salt, egg, lemon zest, ginger powder, superfine sugar and brown sugar until smooth and fluffy. Whisk together the oat bran and flour. Add to the shortening mixture and blend on low until fully mixed in. Add the crystallized ginger pieces and blend in.
  2. Wrap in plastic and refrigerate for four hours or overnight.
  3. Preheat oven to 325°F. Divide dough into two pieces: one piece ⅔ big and the other ⅓ small. Line a 9x9 pan with parchment. Crumble ⅔ of the dough in the bottom and press until it is smooth and packed down. Chill in the freezer for about 10 minutes. Spread preserves over the dough. Evenly distribute chopped figs. Crumble remaining ⅓ dough over the top.
  4. Bake 50-60 minutes or until the center is bubbling and the edges are toasty brown. Place pan on a rack and cool completely. Use parchment to help lift bars onto a cutting board. Cut into 16 pieces using a serrated knife.

Fig & Ginger Crumble Bars. Gluten and dairy free. Figgy good.


  1. These look really good. I love figs and enjoy the Newman Fig Newton type cookies the best of any on the market. I love how these are DF as well as GF so I can make them for two groups who are both. Not everyone loves figs but these really look like they could convert a few people. Thanks!