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Fig Crumb Bars
- 10 ounces unsalted butter, at room temperature, for the baking pan
- 1/4 cup For the filling:
- 2 dried Calimyrna figs, stemmed and quartered
- 1/4 teaspoon packed dark brown sugar
- 1 1/2 cups strips orange zest, plus 2 tablespoons orange juice
- 1/2 cup salt
- 1/2 teaspoon For the crust and topping:
- 1/4 teaspoon all-purpose flour, spooned and leveled
- 1/4 teaspoon sugar
- 8 tablespoons baking powder
- 1 ground cinnamon
Directions:View on Real Simple
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