Plum Crumble Bars
I have an overwhelming surplus of plums in my yard, so prepare for many plum recipes to be thrown your way. The first of many are these Plum Crumble Bars. In all honesty I was expecting these to be ok, but not my favorite. To my pleasant surprise, they were so delicious! They’re a balance of sweet and tangy that works to perfection.
The crumble offers a nice crunch and sweetness to offset the tanginess. I also snuck in some pecans and cinnamon and they played quite nicely with the plums. I especially like that I can eat them right out of the fridge, or heat them up with a scoop of ice cream on top and they still taste amazing.
These bars are a bit of a labor of love, but the worst part is pitting the plums and waiting for the plum mixture to cook down. So really, it’s not bad at all but I’d still recommend making these on a weekend. The great thing is that way you’ll have them to enjoy throughout the week!
These would also be great with cherries or blueberries!
Plum Crumble Bars
Ingredients
Plum Filling
- 4-5 cups, pitted and sliced
- ¼ – ½ cup maple syrup or granulated sugar of choice, depending on how sweet you want your filling
- 1 teaspoon pure vanilla extract
“Shortbread” Crust
- 4 cups almond flour
- ¼ teaspoon pink Himalayan salt
- ½ teaspoon baking soda
- 4 teaspoons pure vanilla extract
- 9 tablespoons granulated sugar of choice or maple syrup
- 9 tablespoons milk of choice ONLY if using granulated sugar
Crumble
- ½ cup coconut sugar
- ½ cup almond or coconut flour
- ½ cup pecans, toasted and lightly crushed
- ½ teaspoon pink Himalayan salt
- 1 teaspoon cinnamon
- 4 tablespoons cold coconut oil or ghee
Instructions
- In a medium sauce pan add plums, sugar or syrup, and vanilla. Cook over medium heat stirring occasionally, and more frequently once it starts to thicken, until the mixture becomes a jelly consistency. If you pull the spoon through the mixture it should take a second to join back together. Should take about 30 minutes.
- While the plums cook down heat the oven to 350⁰F. Line a 9 x 9 baking pan with parchment paper.
- In a medium bowl add all ingredients for “shortbread” crust and mix well. Press the mixture into the prepared pan. You can wet your hands or use another piece of parchment if the dough sticks to your hands. Bake for 10-12 minutes.
- In a medium bowl add flour, sugar, salt, pecans and cinnamon. Mix well. Add the oil or ghee and mix with hands or fork until crumble forms.
- Once the plum jelly has formed pour over the crust and spread evenly. Top with crumble. Place back in oven for 15-20 minutes until the crumble becomes golden brown.
- Allow bars to cool completely then store in fridge until ready to eat.
Any nutritional info on healthy dessert ? Ta