Plum Crumble Bars Recipes

CARDAMOM PLUM CRUMBLE BARS

Steps:

• Preheat the oven to 350F Line a 9x9 square baking pan with foil or parchment paper with long ends so you can lift the bars out after they've cooled for easy cutting.
• Cream the soft butter, sugar, and cardamom until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
• With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
• Take 2/3 of the dough and pat it into the bottom of your pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Steal a little more dough if you need it to cover the bottom. I like to refrigerate the pan and the remaining dough while I make the filling, just to keep it chilled.
• Toss the fruit with the sugar, extract, and lemon and mix well.
• Spoon onto the crust, spreading out evenly. Top with the remaining dough, making crumbles with you fingers as you add it. Some of the fruit will show through, that's not a problem.
• Bake for 30 minutes or until just starting to turn golden and the fruit is sizzling. Let cool before lifting the crumble out and slicing into bars. Sprinkle with powdered sugar just before serving.

PLUM COBBLER BARS

Steps:

• In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
• Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
• In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
• Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
• Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
• Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

PLUMS OATMEAL CRUMBLE BARS RECIPE | EGGLESS DESSERT RECIPES

Steps:

• Preheat oven to 190 Degrees C (375 F). Grease a 8×8 square tin and keep aside. I don't have a square tin, so used by 8" round springform tin.
• Prepare the dry ingredients by whisking together flour, powdered oats, both the sugars, baking powder, cinnamon, nutmeg and salt in a mixing bowl. Keep aside.
• Stone the plums and slice them thinly. I just sliced them all around the stone and discarded it at last. I did not remove the skin as well.
• Cube the cold butter and using a pastry cutter work it into the dry ingredients. I just used my finger tips to work the butter into the flour. You can also use the hand mixer.
• The mixture will look like bread crumbs. Divide it 1:3 by eyeballing the mixture and transfer 3/4 of the mixture into the prepared tin.
• Press the mixture firmly to the bottom either with your finger tips or by using a small flat bottomed bowl.
• Arrange the plum slices all around the base and at the end give it a pat down but do not press.
• Now sprinkle 2 tsp sugar evenly over the arranged plum slices and then sprinkle 1/4 of the dough mixture kept aside, covering the plum slices completely. Do not press now.
• Place the tin in the Pre heated oven and bake for 35 - 40 mins.
• Cool it completely in the tin itself. If you want neat slices, let it cool in the refrigerator overnight or for 8 to 10 hours.
• Cut into bars or triangles as per your choice.
• Serve it as a breakfast along with a glass of milk or as a dessert.

PLUM CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
• Bake in the preheated oven until the topping is brown, about 40 minutes.

STICKY PLUM FLAPJACK BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.
• Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
• Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

BLACK PLUM CRUMB BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray or line with parchment paper with an overhang for easy removal.
• For the crust: In a medium bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt. Cut the cubed butter into the flour mixture with a fork or pastry cutter; add the egg and mix together. The dough will be crumbly. Pat half of it into the bottom of the prepared baking pan.
• Filling: In a separate bowl, stir together the sugar, cornstarch, and nutmeg. Fold in the chopped plums. Sprinkle the plum mixture evenly over the bottom layer crust in the baking pan. Then crumble the remaining crust dough and spread over the plums.
• Bake in preheated oven for 40 to 45 minutes, or until the top is beginning to brown and the plumbs are bubbling. Cool completely before cutting into squares. Refrigerate to speed up the process!

PLUM BARS

Steps:

• Preheat oven to 350°F/177°C. Line a 9×9-inch baking pan with parchment paper so that it hangs over the sides.
• In a food processor bowl, pulse together the oats, flour, brown sugar, cinnamon, and salt a few times to mix. Add the butter and pulse together until a butter crumbly mixture forms. The mixture should hold together when you squeeze it.
• Press 1/2 of the dough into the bottom of the prepared baking pan. Bake for 10-12 minutes or until lightly golden brown.
• Meanwhile, in a medium bowl, add the plums, sugar, cornstarch, vanilla, and salt. Gently stir to combine. Spoon the mixture into an even layer onto the warm crust. Sprinkle the remaining dough over the plums. Transfer to the oven and bake for 30-40 minutes or until the crumble is light golden brown.
• Allow bars to cool completely before cutting.

GERMAN PLUM CRUMB BARS

Steps:

• Set aside 1/2 cup of the flour. Combine all other dough ingredients with the dough hook of your mixer until smooth and satiny. Only use remaining flour if needed.
• Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft free spot for 30 minutes (it should about double in size). You can preheat your oven to 200 F, then turn the oven off and let the dough rise inside the warm oven.
• We are only using half of the yeast dough for this cake. You can wrap the other half and freeze for later use, or double the filling and crumb ingredients to make 2 crumb cakes.
• Roll out half the dough to cover the bottom of a lined or greased 9x13-inch baking pan. Let dough rise for another 10 minutes.
• Preheat oven to 350 F. Drain plums well if using canned.
• To make the crumb topping, add all ingredients to a bowl and rub them together by hand into the butter until large crumbs form.
• Spread pitted plums over the dough and top with fairly large crumbs. Bake for 30-35 minutes until crumbs are golden brown.

PLUM CRUMBLE BARS

Steps:

• Preheat oven to 350°F and line an 8×8-inch square pan with parchment paper. Grease with nonstick cooking spray.
• In a mixing bowl, combine the almond flour, gluten-free rolled oats, coconut flour, and cinnamon; whisk to combine. Add the maple syrup, coconut oil, and almond butter. Stir until the dry ingredients are completely moistened and it sticks together but is still a little crumbly. Press 2/3 of the crust into the prepared pan, reserving the rest for the topping. Place the extra dough into the refrigerator.
• Bake crust for 10 minutes and then set aside to cool.
• While the crust bakes, add the plums to a saucepan over medium heat. Stir in the maple syrup, tapioca flour, vanilla bean powder, and cinnamon. Cook down the chopped plums for about 20 minutes or until they're mostly broken down and reducing a little bit. Put in the blender or food processor and blitz for a few seconds to blend up the skins.
• Return the blended plum mixture to the saucepan and cook for 15 minutes or until it cooks down into a thick paste. When you run a wooden spoon through the center, it should take a second before it floods back into the middle. When it's reached that thicker consistency, pour and spread evenly over the baked crust.
• Sprinkle the remaining crumble topping evenly over the top of the plum jam.
• Bake for 25 to 30 minutes, or until the topping is a nice golden brown.
• Let cool completely in the refrigerator before cutting into squares. Store in the refrigerator for 3-4 days or in the freezer for a few months.