So I’ve talked you through what I did with my hoard of chillies and shown you the gin I made from this year’s blackberry crop, now we’re on to some wonderful plums that came from Matt’s Mum’s garden. Can you tell it’s Harvest?
After a plum hunt on Pinterest I decided to have a go at these plum breakfast bars from Jen’s Favourite Cookies. I converted the recipe in to UK measures but had to adjust along the way to get them to stick together. I guessed this was down to difference in UK/US ingredients but as I came to fill the tin size suggested I was massively short of the mix – maybe mine were chunkier? Anyway, the disclaimer is out there, this is Jen’s recipe, converted and tweaked.
In essence they’re a crunchy crumble mix sandwiching a layer of gooey, sticky plum. Oh, and they’re good! Jen calls these Breakfast Bars but as I poured the sugar and butter in I’d sway more towards dessert.
These store in an airtight container in the fridge but are at their crunchy best on the day they’re made.
You could do this with any fruit. Apple and raisin would be lovely, maybe even a layer of jam. Adding different nuts and seeds would give them more of a crunch and you could dress them up with a drizzle of melted chocolate if you fancied.
Plum Crumble Bars
- 100g flaked almonds
- 150g flour
- 120g soft brown sugar
- 150g oats
- ½ tsp salt
- ½ tsp baking powder
- 180g butter, melted
- 300g diced plums
- 50g sugar
- ½ tsp cinnamon
- 15g flour
- 30g butter, melted
- 1tsp lemon juice
- Preheat the oven to 170 degrees Celsius (340 F). Line a 20cm x 20cm baking tin.
- Combine the dry ingredients from the crumble in a bowl and pour over the melted butter. Use a spoon to ensure they're well combined and none of the flour is left 'dry'.
- Spread three quarters of the mixture in the bottom of the baking tin, applying pressure to pack it together. Bake for 10 mins or until the top starts to turn golden brown.
- Mix the plum layer ingredients together, adding an even layer to the base. Top with the remaining crumble mixture. Bake for around 20 mins or until the top has browned again.
- Allow to cool before cutting or attempting to take it out of the tin.