Add figs, orange zest, orange juice, and sugar to a medium saucepan.
Bring fig mixture to a simmer over low heat. Stir frequently to prevent scorching.
Allow the filling to cook on low for 20 minutes. During this time use a spoon to break apart the figs. The filling with have some pieces, but they should be small. The filling will have a thick coating on the back of a metal spoon.
Remove filling from heat and allow it to cool to room temperature.
For the Crust and Crumble:
Preheat oven to 375°F. Line an 8x8 baking dish with parchment paper. This will allow you to easily remove the bars from the pan.
Whisk together flour, sugar, and baking powder in a medium mixing bowl. Add the egg, vanilla, and butter.
Use a pastry cutter or fork to work the butter, egg, and vanilla into the dry ingredients. The mixture should be well blended with pea to sand size pieces.
Firmly, press half the mixture into the pan to create the crust. Spread the cooled fig filling over the crust. Top evenly with the remaining crumble.
Bake, uncovered, for 30-35 minutes. The top should be golden brown and fig filling bubbly.