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.
Angela @Little Apple Tree says
I’d be inclined to call these dessert, too, or maybe eat them at brunch on the weekend? Whatever you call them, and whenever you eat them…they look bloody gorgeous! If only I hadn’t signed up to detox on Monday…so many gorgeous recipes are positively ambushing me on t’internet!
Vicki Higham says
Thank you Angela. Maybe we can get around the detox. They have one of your 5 a day in and lots of good nuts… you could sub some of the sugar for honey too. I doff my cap to you – I couldn’t stick to any kind of diet change with the number of food blogs I read!
Heather says
Looks yummy! x
Heather | Of Beauty & Nothingness
Vicki Higham says
Thanks Heather 🙂
Emma says
wish I had the patience to bake/cook! everything you make looks delish xx
Callie (@CallieThorpe) says
Vicky every time I come on your blog I leave STARVING! lol it looks so good everything you make looks amazing! If we ever meet please bring me treats haha <3