California Dried Fig Peach Slab Pie

Dried Fig Peach Pie

California Figs and peaches come together in our Fig and Peach Slab Pie, featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Don’t let the name fool you. This peach slab pie is merely a shallow pie made in a rectangular, rimmed baking sheet. It’s big enough to feed a crowd, which is why it’s the perfect dessert for all your summer celebrations. Find a menu below to inspire your next party.

You can make sheet pan pies a day ahead of serving it—the streusel topping will be a little less crisp. To streamline prep, the streusel and dough also can be made a day ahead of baking. Cover and chill. To peel the peaches, simmer in a large pot of boiling water for 60 seconds. With tongs or slotted spoon, remove peaches to a colander. Cool. Slip off the skins.


Baked Brie Cheese & Fig Spread (an easy make-ahead baked brie fig recipe)
Broccoli Salad with California Figs 
Stuffed Pork Loin with Cider Sauce (our favorite from our pork and fig recipes) 
Greek Bread Salad with California Figs
Fig and Peach Slab Pie
Fig Bourbon Spritzers

California Fig and Peach Slab Pie

Course Dessert
Servings 24
Calories 390 kcal


Fig & Peach Filling

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 pounds ripe peaches
  • 1 (7-oz) package (7-ounce) Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract

Pecan Streusel

  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 ounces, (1 stick) unsalted butter, melted
  • 1 cup chopped pecans

No-Roll Butter Crust

  • 2 cups all-purpose flour
  • 2 cups whole wheat pastry flour or all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 10 ounces, (2 1/2 sticks) cold unsalted butter, cut into ½-inch pieces


  1. To make filling, in a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making Streusel.

  2. To make Streusel, in a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.

  3. Preheat oven to 375°F.

  4. Make Crust in two batches using half of the ingredients for each. In food processor bowl, combine half each of the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add half of the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto13-x-18-inch baking sheet. Make a second batch of the dough with the remaining ingredients. Turn out onto sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.

  5. Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.

  6. Serve warm or at room temperature, cut into squares.

Recipe and photo by Lorelle del Matto

Fig Bourbon Spritzer

When the warm weather starts including a slight nip in the air, reach for a fig bourbon spritzer to warm you up from the inside out. This drink mixes bourbon, the fig shrub and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect Blue Ribbon Orchard Choice or Sun-Maid California Fig cocktail while grilling up some meat and veggies at your next backyard barbecue.

Fig Shrub Bourbon Spritzer

Fig Bourbon Spritzer

Course Drinks
Servings 1 drink
Calories 140 kcal


  • 1 3/4 fluid ounces bourbon
  • 1/4 fluid ounces fresh grapefruit juice
  • 12 fluid ounces balsamic fig shrub
  • Soda water
  • Grapefruit peel, for garnish
  • Rosemary sprig, for garnish


  1. Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig shrub into a cocktail shaker with a handful of ice cubes. Shake for 10 seconds and strain into the glass. Top with soda water.

  2. To make the garnish, slice a round of grapefruit peel. Using a small sharp knife, score the center of the peel. Thread the rosemary sprig through the center cut. Add garnish to the top of the cocktail.

Recipe and photo by Brian Samuels

Balsamic Fig Shrub

Fig Balsamic Shrub

Shrubs, for those of you who aren’t familiar with them, are vinegar-based syrups.  They’re made by mashing fruit with sugar and then soaking the fruit in vinegar for a week.  The resulting vinegar shrub is a slightly acidic, sweet, and fruity liquid that can be added to a cocktail to give it a little zip. This fig shrub includes our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs for a deep and earthy sweetness. Balsamic vinegar and California Figs are a perfect pair– we like them as a sauce spooned over spinach, or as a glaze drizzled on watermelon. This fruit shrub made with dried figs is great in cocktails (stay tuned!) and is a great mixer with sparkling water too.

Balsamic Fig Shrub

Course Drinks
Calories 25 kcal


  • 1 1/2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup white sugar
  • 3/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar


  1. In a bowl, add the cut up figs. Sprinkle the sugar on top and then mix together until all the fruit is coated with sugar. Let sit for 1 hour at room temperature.

  2. Mash fruit with a wooden spoon. Once you have done so, let sit for another hour. Mash the fruit one last time. Cover the bowl with plastic wrap and let sit at room temperature for 24 hours.

  3. Add in the vinegars, stir, and let sit, covered, for one week, making sure to give it a good stir every day.

  4. After a week, strain any larger pieces from the mixture and save the balsamic fig shrub in a mason jar for up to 3 weeks.

Recipe and photo by Brian Samuels