Easy Plum Crumble Bars

Serves: 12 Bars Prep: 20_mins Cook: 35-40_mins
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These Plum Crumble Bars are a seasonal twist on a nostalgic classic. Sweet, juicy plums are layered between a golden oat crumble base and topping to create a comforting bake that's perfect for afternoon snacking. Featuring Biona Organic Porridge Oats, they're a simple way to celebrate late summer fruit while while making the most of a wholesome pantry staple.

Ingredients

For the Plum Filling

450g fresh plums, pitted and chopped

30ml Biona Organic Pure Amber Maple Syrup

5ml vanilla extract

¼ tsp ground cinnamon

 

For the Crumble

168g almond flour

90g Biona Organic Porridge Oats

28g Biona Organic Coconut Flour

¼ tsp ground cinnamon

80ml Biona Organic Pure Amber Maple Syrup

75g Biona Organic Raw Virgin Coconut Oil, softened

65g Biona Organic Almond Butter

Method

  1. Preheat oven to 180°C and line a 20 cm square baking tin with baking paper.
  2. In a mixing bowl, combine the almond flour, porridge oats, coconut flour, and cinnamon. Whisk to combine. 
  3. Add the maple syrup, coconut oil, and almond butter. Mix until the dry ingredients are moistened and it sticks together but is still a little crumbly. 
  4. Press 2/3 of the crumble into the prepared pan, reserving the rest for the topping. Place the extra crumble into the fridge.
  5. Bake the crust for 10 minutes and then set aside to cool.
  6. While the crust bakes, add the plums to a saucepan over medium heat. Stir in the maple syrup, vanilla extract, and cinnamon. Cook down the plums for about 35 minutes until they cook down into a thick paste. When they’ve reached a jammy consistency, pour and spread evenly over the baked crust.
  7. Sprinkle the remaining crumble topping evenly over the top of the plum jam. Bake for 25 to 30 minutes, or until the topping is a nice golden brown.
  8. Let it cool completely in the fridge before cutting into squares. 
  9. Store in the fridge for 3-4 days or in the freezer for a few months.

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