Get the Recipe:
Plum Crumble Bars
These plum crumble bars are a beautiful way to enjoy fresh summer plums. With a buttery oat crust and crumble topping, they’re a simple, rustic treat that’s easy to make and even easier to love.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (149 g) old-fashioned rolled oats
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, cold and cut into 1/2-inch cubes
- 3-4 medium plums, pitted and sliced thinly
Instructions
- Preheat oven to 350° (175°C).
- Combine the flour, oats, sugar, brown sugar, vanilla, cinnamon, baking powder, and salt in a large bowl. Add the butter, and mix with a pastry blender, a fork, or your fingers until combined. The mixture will be crumbly but should hold together when pinched.
- Set aside 1 cup of the crust mixture.
- Transfer the remaining crust mixture to a 9”x 13”x 2” baking pan. Press firmly and evenly into the bottom of the pan.
- Bake the crust for 10 minutes. Then remove from the oven.
- Layer the plums over the partially baked crust, overlapping each slice a bit. Sprinkle the remaining crust mixture over the plums.
- Bake 35 to 40 minutes, or until the crust is golden brown. Cool completely before cutting into bars.
Notes
- Plums: You’ll need 3 to 4 medium plums, depending on size. Slice them thinly so they bake evenly and soften nicely.
- Butter: Cold butter helps create the crumbly texture. Cut it into cubes and work it in until the mixture holds together when pinched.
- Crust & Topping: The same mixture is used for both, making this recipe extra simple—just remember to set aside some for the topping before baking the crust.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
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