Sweet, jammy, and perfectly crumbly. these Fig Crumble Bars are a gluten-free treat that doubles as a wholesome snack or even breakfast. Made with fresh figs, real maple syrup, and a buttery oat crust, they’re easy to bake, freezer-friendly, and full of cozy fall flavor..
There’s something so comforting about the cozy sweetness of figs. They’re rich, jammy, and just the right amount of earthy. And when you bake them into a crumble bar? Pure magic. These Fig Crumble Bars are my gluten-free twist on a classic fig bar—easy to make, naturally sweetened, and perfect for fall baking.
I’ve adapted this recipe from Bunsen Burner Bakery and made it my own with real maple syrup and a touch of lemon vitality for a bright, fresh flavor. Don’t worry, you can also use lemon zest if you don’t have oils on hand.
These bars are perfect for sharing, gifting, or stashing in your freezer for a sweet treat later on. They also make a great grab-and-go snack or even a yummy breakfast with your morning coffee or tea.
Fig Jam Filling
- 720 g fresh figs, washed, stems removed, and quartered (or frozen figs – see note)
- ½ cup real maple syrup (my preference) OR ⅓ cup packed brown sugar
- ¼ tsp sea salt
- 2 tsp homemade vanilla
- 6 drops Lemon Vitality essential oil (my preference) OR 1 tbsp lemon zest OR 1 tsp lemon extract
Crust Ingredients
- 1 cup melted butter or dairy-free
- 2 cups gluten-free rolled oats (avoid the quick oats if you can the texture changes when you use these and will need additional gluten-free flour)
- 2 cups gluten-free flour blend
- ¾ cup packed brown sugar
- ½ tsp sea salt
- ¾ tsp baking powder
- 2 tsp homemade vanilla
Directions
1. Make the fig jam filling.
Combine figs, maple syrup (or brown sugar), sea salt, and vanilla in a heavy saucepan. Bring to a gentle boil over medium heat—this helps the figs release their juices. Use a wooden spoon to break them up. Reduce heat to a simmer and cook 30–40 minutes, stirring occasionally to prevent burning. Set aside to cool while making the crust. Makes about 2 cups of jam.
Combine figs, maple syrup (or brown sugar), sea salt, and vanilla in a heavy saucepan. Bring to a gentle boil over medium heat—this helps the figs release their juices. Use a wooden spoon to break them up. Reduce heat to a simmer and cook 30–40 minutes, stirring occasionally to prevent burning. Set aside to cool while making the crust. Makes about 2 cups of jam.
2. Make the crumble crust.
Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper. In a large bowl, mix melted butter, oats, flour, brown sugar, salt, baking powder, and vanilla until combined.
Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper. In a large bowl, mix melted butter, oats, flour, brown sugar, salt, baking powder, and vanilla until combined.
3. Assemble the bars.
Set aside 1½ cups of the crust mixture for the topping. Press the remaining crust evenly into the prepared dish. Spread cooled fig jam over the crust. Sprinkle reserved crust mixture evenly on top.
Set aside 1½ cups of the crust mixture for the topping. Press the remaining crust evenly into the prepared dish. Spread cooled fig jam over the crust. Sprinkle reserved crust mixture evenly on top.
4. Bake.
Bake 30–35 minutes, until golden brown. Cool completely on a wire rack. Lift bars out of the pan using parchment and cut into squares or triangles using a pizza cutter to make fast work.
Bake 30–35 minutes, until golden brown. Cool completely on a wire rack. Lift bars out of the pan using parchment and cut into squares or triangles using a pizza cutter to make fast work.
5. Store.
Refrigerate up to 5 days or freeze up to 3 months.
Refrigerate up to 5 days or freeze up to 3 months.
Notes & Tips
- Using frozen figs: Cook figs for 10 minutes before adding other ingredients to allow them to thaw. If the skins don’t break down, blend for a smoother jam.
- Make ahead: The fig jam can be prepared in advance or use store bought. Substitute any jam you like.
- Texture: For a smoother filling, puree the jam before layering.
- Parchment paper hack: Crumple your parchment into a ball, then smooth it into the pan for a better fit. Clips can help hold it in place (remove before baking).
- Storage: Bars can be kept at room temperature for up to 3 days, but the texture is best from the fridge.
- Ready to spice things up? Explore our Vitality Culinary Collection!
I love making these bars in the fall when the figs are prolific. Make extra fig jam and spread it over sourdough toast! You are welcome.
These fig bars are proof that gluten-free baking doesn’t have to be complicated. With simple ingredients and a little patience, you’ll have a wholesome treat that tastes like it came from a bakery.
✨ Tell me—would you cut these into neat squares for gifting or rustic triangles for snacking at home?
Want to learn more about cooking with oils? Discover how easy it is to elevate dishes and the added health benefits!
Affiliate Disclaimer:
By clicking on our links, we might make a small commission. Thanks for the support. Green Thumb Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
2 Comments