Picture this: It’s a late summer afternoon, the sun is slanting through the kitchen window, and the air is filled with the warm, comforting scent of baked fruit and buttery crumble. That’s the magic of these easy plum crumble bars. Honestly, I stumbled upon this recipe when I had an abundance of plums from our little backyard tree.

My family was getting a bit plum-ed out (pun intended!), so I needed a creative way to use them up. The result? A dessert that’s become a family favorite, requested at potlucks, and so easy to make that even my notoriously picky teenager enjoys whipping it up. The sweet and slightly tart plums nestled under a golden, oaty crumble topping is pure comfort food.

What I love most is how versatile it is – perfect with a scoop of vanilla ice cream on a warm evening or enjoyed with a cup of coffee on a chilly morning. If you’re looking for an easy plum dessert or maybe some plum crumble squares then look no further. Seriously, this recipe is a winner. Trust me, your family is going to love these easy plum crumble bars as much as mine does!

Ingredients

Here’s what you’ll need to create these delightful plum crumble bars. Don’t worry if you don’t have exactly everything – substitutions are totally welcome in my kitchen!

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For the Crust and Crumble Topping:

1 ½ cups all-purpose flour: This forms the base of our crust and provides the structure for the crumble. I usually use unbleached all-purpose, but you can use a 1:1 gluten-free blend. I’ve found that using a high-quality flour can really impact the final texture, making it more tender and less dense.

¾ cup rolled oats: Adds a lovely texture and nutty flavor to the crumble. I prefer old-fashioned oats, but quick oats will also work in a pinch. Consider toasting the oats lightly before adding them to enhance their nutty flavor even further!
¾ cup packed brown sugar: Brown sugar gives a warm, molasses-like sweetness. Light or dark brown sugar both work well; I often use light brown sugar if that’s what I have on hand. The molasses in brown sugar also helps keep the bars moist and adds a lovely depth of flavor.
¾ cup (1 ½ sticks) cold unsalted butter, cubed: Cold butter is key for creating a crumbly texture. I always make sure my butter is fridge-cold before starting. Freezing the butter for about 15 minutes before cubing can make it even easier to work with.

½ teaspoon baking soda: Helps the crust and crumble rise slightly, creating a tender texture. Make sure your baking soda is fresh, as it can lose its potency over time.
¼ teaspoon salt: Enhances the sweetness and balances the flavors. A pinch of sea salt can add a nice finishing touch to the crumble topping.

For the Plum Filling:

2 pounds fresh plums, pitted and sliced: The star of the show! Any variety of plum will work, but I prefer using a mix for a more complex flavor. Here’s a helpful guide to different types of plums: Guide to Different Types of Plums. If you don’t have fresh, you can use frozen, but be sure to thaw and drain them well. Don’t be afraid to experiment with different plum varieties to find your perfect combination of sweetness and tartness.

¼ cup granulated sugar: Adds sweetness to the plum filling and helps to draw out the juices. You can adjust the amount of sugar depending on the sweetness of your plums.
2 tablespoons all-purpose flour: Helps to thicken the plum filling and prevent it from becoming too runny. Cornstarch can also be used as a thickening agent if you prefer.
1 teaspoon lemon juice: Brightens the flavors and adds a touch of acidity. Fresh lemon juice is always best, but bottled lemon juice will also work in a pinch.

½ teaspoon ground cinnamon: Adds warmth and spice to complement the plums. Ceylon cinnamon has a more delicate flavor than regular cinnamon.
Pinch of ground nutmeg: Just a hint of nutmeg enhances the other spices and adds a cozy aroma. Freshly grated nutmeg is a game-changer!

My family prefers a sweeter crumble, so sometimes I add an extra tablespoon or two of brown sugar to the topping. Also, if you’re feeling adventurous, a splash of almond extract in the filling can add a wonderful depth of flavor. When I make plum crumble bars for my gluten-free friends, I use a gluten-free all-purpose flour blend and ensure my oats are certified gluten-free.

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make these mouthwatering plum crumble bars. Don’t be intimidated – it’s all about layering flavors and textures. And trust me, the aroma alone is worth the effort.

Preheat the oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it super easy to lift the bars out later. Pro-tip: Use binder clips to secure the parchment paper to the sides of the pan for a perfectly neat lining.
Make the crust and crumble topping: In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Don’t overmix – you want to see small pieces of butter for a flaky texture. If you don’t have a pastry blender, you can use a food processor for this step, but be careful not to over-process.

Press half of the crumble mixture into the prepared baking pan. Press firmly and evenly to create a solid crust. I use the bottom of a measuring cup to help flatten it out. A flat-bottomed glass also works well for this purpose.
Prepare the plum filling: In a large bowl, combine the sliced plums, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently to coat the plums evenly. Tossing the plums gently prevents them from getting bruised and releasing too much juice.
Pour the plum filling over the crust. Spread the plums in an even layer over the crust. Make sure the plums are evenly distributed for consistent flavor in every bite.

Sprinkle the remaining crumble mixture over the plum filling. Distribute the crumble evenly over the plums. I like to gently press the crumble into the plums so it sticks together a bit. This helps the crumble adhere to the filling and prevents it from falling off when you cut the bars.
Bake for 35-40 minutes, or until the crumble topping is golden brown and the plum filling is bubbling. Keep an eye on it – ovens can vary. If the topping starts to brown too quickly, you can tent it with foil. Using an oven thermometer can help ensure your oven is at the correct temperature.
Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. This is crucial! If you try to cut them while they’re still warm, they’ll be too crumbly. Cooling the bars completely allows the filling to set and the crumble to firm up.

Cut into bars and serve. Use a sharp knife to cut the bars into neat squares. Wipe the knife clean between each cut for a professional look.

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One time, I accidentally added baking powder instead of baking soda to the crust. It resulted in a slightly cakier texture, which wasn’t bad, but definitely not the intended result. Also, I learned the hard way to always use cold butter for the crumble – warm butter will melt and create a dense, tough crust. My family loves these plum and oat bars best when they’ve cooled completely. Sometimes I’ll make them the day before so I know they’ll be ready.

Serving Ideas

Now that you’ve baked these gorgeous easy plum crumble bars, let’s talk about serving! The possibilities are endless.

For a simple and elegant dessert, serve the bars warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar or a sprinkle of cinnamon adds a touch of visual appeal. In my family, we’re big fans of enjoying them with a warm cup of coffee or tea – it’s the perfect way to end a meal. Consider serving them with a scoop of homemade ice cream for an extra-special treat.

These bars are also fantastic for casual gatherings and potlucks. They’re easy to transport and serve, and they always disappear quickly. I often bring them to picnics or outdoor parties – they’re a great alternative to traditional cakes or pies. Pack them in a container with parchment paper between the layers to prevent sticking.

If you’re looking for a more substantial dessert, try pairing the bars with a side of Greek yogurt or a drizzle of honey. The tangy yogurt complements the sweetness of the plums and adds a boost of protein. I always make sure to cut the bars into neat squares for a professional look. Leftover plum crumble slice is excellent for breakfast the next day. In fact, my kids sometimes sneak a bar before school!

We love these plum crumble bars year-round, but they’re especially delicious in the late summer and early fall when plums are in season. They’re a great way to celebrate the flavors of the season.

FAQs

Got questions? I’ve got answers! Here are some common questions I get asked about this recipe.

Can I use frozen plums?

Yes, you can! Thaw them completely and drain off any excess liquid before using. This will prevent the filling from becoming too runny. Consider adding an extra tablespoon of flour to the filling to help absorb any remaining moisture.

Can I use a different type of fruit?

Absolutely! This recipe works well with peaches, nectarines, apples, or berries. Adjust the amount of sugar and spices to suit the fruit you’re using. For example, apples might require a bit more cinnamon and nutmeg.

Can I make this recipe gluten-free?

Yes! Use a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. Bob’s Red Mill Gluten-Free All-Purpose Baking Flour is a reliable option.

Can I make this recipe vegan?

Yes, with a few substitutions. Use a vegan butter substitute and replace the sugar with maple syrup or agave nectar. You can also use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) to help bind the ingredients. Make sure to use a high-quality vegan butter for the best results.

How do I store the bars?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To prevent them from drying out, consider adding a slice of bread to the container.

Can I freeze the bars?

Yes! Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating them in a low oven can help restore their texture.

Why is my crust soggy?

A soggy crust is usually caused by too much moisture in the filling. Make sure to drain the plums well if using frozen plums, and don’t overfill the pan. Blind-baking the crust for a few minutes before adding the filling can also help prevent a soggy bottom.

Can I add nuts to the crumble topping?

Definitely! Chopped walnuts, pecans, or almonds would be a delicious addition. Toasting the nuts before adding them to the crumble will enhance their flavor.

My mother-in-law has diabetes, so I make sure to use a sugar substitute when I make these for her. One time, I forgot to add the lemon juice to the filling, and the bars tasted a bit flat. The lemon juice really brightens the flavors. One of the reasons this is such a great plum crumble bars recipe is because of how adaptable it is.

Conclusion

These easy plum crumble bars have become a staple in our home for good reason. They’re easy to make, incredibly delicious, and perfect for using up seasonal plums. More than that, they represent a connection to family, tradition, and the simple joy of baking. Baking is more than just following a recipe; it’s about creating something special to share with loved ones.

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Here are a few final tips to ensure your bars turn out perfectly:

Always use cold butter for the crumble. This creates a tender, flaky texture.
Don’t overmix the crumble topping. You want to see small pieces of butter for the best results.
Let the bars cool completely before cutting. This will prevent them from crumbling.

My son loves to sprinkle a little extra cinnamon on his bars, while my daughter prefers hers with a drizzle of honey. We also sometimes add a scoop of vanilla ice cream for an extra-special treat. Get creative and let your family customize their bars to their liking!

Don’t be afraid to experiment with different fruits, spices, and toppings to create your own unique version of this classic dessert. And most importantly, have fun in the kitchen! Baking should be a joyful and relaxing experience.

I’d love to hear how these easy plum crumble bars turn out for you – drop me a comment and let me know what variations you tried!For more great recipes visit What Is Plum Jelly Made Of? and What’s the Difference Between Plum Jam and Jelly?.

Happy baking, and I hope this recipe becomes as beloved in your kitchen as it is in mine!

Easy Plum Crumble Bars You’ll Love

Print Recipe

These plum crumble bars are the perfect late-summer treat! They’re easy to make, bursting with juicy plum flavor, and have a delicious crumble topping.

Author: Kiera

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Yield: 9 bars 1x
Category: Dessert
Method: Baking

Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1/2 cup rolled oats

1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes

1 pound ripe plums, pitted and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
In a medium bowl, whisk together flour, oats, brown sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Press half of the crumble mixture into the prepared baking pan.
In a separate bowl, combine sliced plums, granulated sugar, lemon juice, and cinnamon. Toss to coat.
Spread the plum mixture evenly over the crust.

Sprinkle the remaining crumble mixture over the plums.
Bake for 30-35 minutes, or until the topping is golden brown and the plum filling is bubbly.
Let cool completely before cutting into bars. Use the parchment paper overhang to lift the bars out of the pan.