Apple and Plum Crumble Bars
These tasty Apple and Plum Crumble Bars have crisp apples and juicy plums sandwiched between buttery, cinnamon oat layers. They're great for any occasion and you can throw some vanilla ice cream on top for the full crumble experience.
EQUIPMENT
INGREDIENTS
Oat Crumble
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- ¼ cup almond flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter - melted
Apple and Plum Filling
- 1 cup apples - peeled and diced
- 1 cup plums - diced
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice - fresh (or use apple cider vinegar)
- ¼ cup brown sugar
INSTRUCTIONS
- Preheat your oven to 375 °F and center the oven rack. Prepare an 8x8 baking dish with parchment paper and non-stick cooking spray. NOTE: Use binder clips to hold the parchment paper in place (remove them before baking).
- In a medium sized bowl add the old fashioned rolled oats, all-purpose flour, almond flour, brown sugar, cinnamon, and melted butter. Combine with a fork until the butter has evenly saturated the mixture.
- Place ⅔ of the oat crumble into the bottom of prepared baking dish. Using the bottom of a glass or measuring cup, evenly distribute and heavily press down the crumble so it doesn't fall apart once it's baked. Set aside.
- In another medium sized bowl combine the peeled and diced apples and plums, corn starch, lemon juice, and brown sugar. Top the oat crumble mixture with the fruit mixture, and make sure it's evenly spread out.
- Crumble the leftover ⅓ oat crumble mixture on top of the fruit mixture. Bake for 40 to 45 minutes until golden brown and the fruit filling is bubbling.
- Allow the Apple and Plum Crumble Bars to cool in the pan until room temperature before cutting into 12 equal squares. Serve plain or with a scoop of vanilla ice cream.
VIDEO
RECIPE NOTES
Double the recipe by hitting the 2x button above and use a 9x13 baking pan.
Make it gluten free with 1:1 gluten free flour and gluten free oats
Make it dairy free with plant butter or other dairy free butters.
Make it vegan by subbing out the brown sugar for coconut sugar or the sweetener of your choice and have no issues.
STORING INFORMATION
- At room temperature, covered and in an airtight container, for up to 3 days.
- Refrigerated, covered and in an airtight container, for up to 7 days.
- Frozen, in an airtight container, for up to 3 months. Thaw to room temperature prior to serving and eating.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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