Fig Crumble Bars

Preheat the oven to 350°F. Grease a 1 lb. loaf pan, or fit with a sheet of parchment paper.

Place the walnuts and 1 tablespoon of sugar in a small ziplock bag, zip the bag shut, then crush with a rolling pin until you get fine crumbs. Temporarily set aside.

In the bowl of a stand mixer or food processor, combine the remaining 1/8 cup of sugar, all-purpose flour, brown sugar, salt, and baking powder together. Add the butter and mix until you get pea-size clumps.

Add in the egg yolk and vanilla extract, and mix just until everything is combined. You won't get a compact dough - this is OK.

Pat 2/3 of the dough into the prepared loaf pan, creating a smooth, even base. Bake in the oven for approximately 25 to 30 minutes, until the edges are golden and the center is still tender to the touch.

While the crust is baking, make the fig filling. Heat the chopped figs and sugar in a large, non-reactive skillet. Give the mixture a stir every now and then, and more frequently toward the end of the cooking process. Cook the figs until they're thick and completely softened - about 20 minutes.

Spread the fig filling over the prepared crust. Take the reserved walnut crumbs and combine them with the remaining pastry dough. Sprinkle the crumble topping over the filling layer.

Bake the bars for another 25 to 30 minutes, until the crumble is golden. Let the bars rest in the loaf pan until they're completely cool. Use a sharp knife to make 12 bars.