Ingredients
Pastry & Crumble
¼ cup walnuts
⅛ cup sugar, plus 1 tbsp extra
¾ cup plain flour
¼ cup light brown sugar, packed
¼ tsp salt
¼ tsp baking powder
4 tbsp unsalted butter, chilled and cubed
1 egg yolk
½ tsp vanilla extract
Filling
¾–1 cup Lana’s Garden Rhubarb & Fig Jam
Method
Prepare:
Preheat oven to 180°C (350°F). Grease or line a 1 lb loaf tin with baking paper.
Crush:
Place walnuts and 1 tbsp sugar into a zip-lock bag and crush with a rolling pin until finely crumbed. Set aside.
Make Pastry:
In a food processor or stand mixer, combine remaining sugar, flour, brown sugar, salt and baking powder. Add butter and mix until pea-sized crumbs form.
Add egg yolk and vanilla and mix until just combined — the dough will be crumbly.
Bake Base:
Press ⅔ of the dough firmly into the prepared tin to form an even base.
Bake for 25–30 minutes, until edges are lightly golden and the centre is just set.
Fill:
Spread Rhubarb & Fig Jam evenly over the warm base, using the back of a spoon to smooth.
Assemble:
Combine reserved pastry with the walnut crumbs, then sprinkle evenly over the jam layer.
Bake:
Return to the oven and bake for a further 25–30 minutes, until the crumble topping is golden.
Cool & Slice:
Allow to cool completely in the tin, then slice into 12 bars.
Buttery, crumbly and packed with rich fig flavour, these crumble bars are perfect for afternoon tea, lunchboxes or serving alongside a cup of coffee — simple baking done well.
