Fig Crumb Bars

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Real Simple

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Ingredients

unsalted butter, at room temperature, for the baking pan

For the filling:

10 ounces dried Calimyrna figs, stemmed and quartered

1/4 cup packed dark brown sugar

2 strips orange zest, plus 2 tablespoons orange juice

1/4 teaspoon salt

For the crust and topping:

1 1/2 cups all-purpose flour, spooned and leveled

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

8 tablespoons (1 stick) cold unsalted butter, cut up

1 large egg

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