These plum bars with crumble topping blend juicy plum jam and buttery oat crumble. They're quick to make and perfect for any occasion!
You'll also love my other fruit desserts like this fruit crisp, plum cobbler and raspberry cheesecake bars.
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⭐️ Why this recipe works
- Spiced for Depth: Cinnamon and star anise add a warm, aromatic depth to the plum filling, enhancing the overall flavor profile.
- Crispy and Buttery Crumble: The oat crumble, made with butter and brown sugar, offers a perfect texture contrast to the soft plum filling.
- Versatile and Customizable: This recipe can be easily adapted with different fruits or spices, making it versatile for various tastes and occasions.
🧾 Ingredients notes
- Plums: Provide a juicy, tart base for the filling.
- Light Brown Sugar: Sweetens the plums and the crumble, adding a hint of molasses flavor.
- Ground Cinnamon: Adds warmth and spice to the plum filling.
- Star Anise: Infuses the plum mixture with a subtle licorice flavor.
- Jumbo Rolled Oats: Gives the crumble its hearty texture.
- All-Purpose Flour: Binds the crumble together.
- Butter: Adds richness and helps the crumble turn golden and crisp.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Plum Crumble Bars recipe step-by-step
- Prepare the Spiced Plums: In a medium saucepan over medium heat, combine the plums, light brown sugar, ground cinnamon, and star anise. Cook until the plums are soft and beginning to lose shape, stirring occasionally. The mixture should reach a thick, jam-like consistency. Remove from heat and let it cool. Discard the star anise. *You don't need to peel the plums.
- Make the Oat Crumble: In a food processor, add the rolled oats, all-purpose flour, butter, and light brown sugar. Pulse until the mixture resembles coarse crumbs and can be pressed together.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Line a 9x9-inch square metal baking pan with parchment paper. Press ¾ of the oat crumble mixture firmly into the bottom of the prepared baking pan. Spread the cooled plum jam evenly over the pressed oat layer. Sprinkle the remaining oat crumble mixture evenly over the plum jam layer. Bake in the preheated oven for 20-25 minutes, until the jam bubbles at the edges and the top is golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. This helps them set and makes cutting easier.
📖 Substitutions and variations
- Fruit Alternatives: Substitute plums with peaches, apricots, or berries.
- Spice Variations: Replace cinnamon with nutmeg or cardamom for a different flavor profile.
- Gluten-Free Option: Use gluten-free oats and a gluten-free flour blend.
- Vegan Version: Use a plant-based butter alternative.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Enhanced Flavor: Roast the plums with a drizzle of honey before cooking to deepen the flavor.
- Texture Tips: For a crunchier texture, add chopped nuts like almonds or pecans to the crumble mixture.
- Prevent Sogginess: Ensure the plum mixture is thick enough to prevent the bars from becoming too soft.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled plum bars in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, wrap the bars individually in plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the bars on a baking sheet and warm them in a 150ºC (300ºF) oven for 10-15 minutes to refresh the crumble.
❓Recipe FAQ's
Can I use frozen plums?
Yes, you can use frozen plums, but make sure to thaw and drain them well before using to avoid excess moisture.
How do I prevent the crumble from becoming too dry?
Ensure the butter is well incorporated into the crumble mixture, and consider adding a bit more if the mixture seems too dry.
Can I make this recipe ahead of time?
Yes, you can prepare the bars a day in advance and store them in the fridge. They are actually easier to cut and serve the next day.
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Easy Plum Crumble Bars
These plum bars with a delicious crumble topping are the perfect blend of sweet and spiced flavors. The juicy spiced plums pair wonderfully with the buttery oat crumble, making it an irresistible treat for any occasion.
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Servings: 16 bars
Ingredients
For the Spiced Plums:
- 8 medium plums, cut into chunks
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 star anise
For the Oat Crumble:
- 2 ½ cups jumbo rolled oats
- 1 ¼ cups all-purpose flour
- 1 cup butter, cut into cubes
- 1 cup light brown sugar
Instructions
Prepare the Spiced Plums:
- In a medium saucepan over medium heat, combine the plums, light brown sugar, ground cinnamon, and star anise.
- Cook until the plums are soft and beginning to lose their shape, stirring occasionally. The mixture should reach a thick, jam-like consistency.
- Remove from heat and let it cool. Discard the star anise.
Make the Oat Crumble:
- In a food processor, add the rolled oats, all-purpose flour, butter, and light brown sugar.
- Pulse until the mixture resembles coarse crumbs and can be pressed together to form small balls.
Assemble and Bake:
- Preheat your oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) square metal baking pan with parchment paper.
- Press ¾ of the oat crumble mixture firmly into the bottom of the prepared baking pan.
- Spread the cooled plum jam evenly over the pressed oat layer. Sprinkle the remaining oat crumble mixture evenly over the plum jam layer.
- Bake in the preheated oven for 20-25 minutes, or until the jam is bubbling at the edges and the top is golden brown.
Cool and Serve:
- Allow the bars to cool completely in the pan before cutting into squares. This helps them set and makes cutting easier.
Notes
- Plum Variety: You can use any variety of plums for this recipe. If using particularly tart plums, you might want to add a bit more sugar to balance the flavors.
- Butter: Ensure the butter is cold when you add it to the food processor. This helps in achieving the right crumbly texture for the oat mixture.
- Storage: Store the bars in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
Nutrition
Calories: 223kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 86mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 375IU | Vitamin C: 2.5mg | Calcium: 26mg | Iron: 1mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Amy says
Great recipe!! I had an over abundance of plums and needed a yummy recipe. Quick google search brought me to your page and I'm thankful! So are the plum crumb bar recipients 😁 Made as written minus the star anise (I didnt have it on hand) and I wouldn't change a thing. Maybe I'll add walnuts next time because I love walnuts in baked goods.
Debs says
So happy you loved this recipe! And a love the addition of walnuts. Definitely going to try it this fall. Thank you so much for taking the time to leave a comment and a review. It's so appreciated! 🙂
Kim Biegacki says
I made these bars today & they are amazing!!! Perfect combination of tart & sweet. I posted a beautiful pic on my Instagram page..thanks for sharing with us.
Megan says
Our tree produces small plums... any chance you give a guess on how many cups of plum chunks you use?
Debs says
It's about 1- 1 1/2 cups of plums.
Anna says
These look amazing! Are you using salted or unsalted butter for the recipe? Can't wait to make these 🙂
Debs says
Thanks so much, Anna! I use salted because it's what I usually buy anyway, but if you have unslated that's fine too. In all honesty, you probably won't notice too much of a difference between the two in this recipe. Enjoy!
Natasha @ Salt & Lavender says
These bars are everything!!
Debs says
Thanks, Natasha! JT insists that there's some in the fridge at all times right now!