These easy and delicious plum crumb bars are the perfect way to showcase that sweet summer fruit!
I have to say that this is probably my favorite time of year, food-wise. The produce is abundant and gorgeous, it’s cool enough to make soup regularly for dinner (not that I ever let the temperature stop me from enjoying soup!), and the farmers markets are bursting with goodness. Our garden is still producing an abundance of tomatoes and zucchini, and we’ve got plans to visit a local apple orchard this week for some apple picking and apple cider slushies and doughnuts. Yum!
One of our friends had an abundance of plums on his trees this year, and was generous enough to gift us two huge shopping bags full of fresh plums. My mom had plum trees when I was growing up, and I’ve always loved just eating them plain, but with so many plums on hand I decided I needed to come up with some fun recipes for them. First up, these sweet and buttery plum crumb bars!
I didn’t exactly re-invent the wheel with these bars; they’re actually made from the same base recipe as my strawberry crumb bars. The plums are really delicious in the recipe, though, and it’s the perfect way to showcase that sweet plum flavor! I added a hint of cinnamon to the filling, and the flavors blend really nicely together. The crust on these bars is super delicious, and I love how crumbly and buttery they are. Miraculously, they hold together really well and don’t get soggy, even with all of the fresh fruit, so they’re perfect for taking to a potluck (if those ever happen again someday in the future) or bringing along to a picnic. They are so good!
Plum Crumb BarsPrint Recipe
for the crust:
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups flour
- 1 cup cold butter grated
- 1 egg beaten
for the filling:
- 4 cups fresh plums pitted and chopped
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 4 teaspoons corn starch
- Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan. In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dry dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, toss the plums with the sugar, cinnamon, and corn starch, then spread the plum mixture on top of the dough in the pan. Crumble the remaining dough evenly over the plum layer. Bake 45-50 minutes, or until lightly browned. Let cool completely before slicing and serving.