These Plum Crumble Bars have a delicious oatmeal crust and crumble topping that’s filled with a simple plum jam. These simple bars highlight one of the summer’s best stone fruits in a delicious gluten-free and vegan dessert.
For the crust and crumble
- 1¾ cups (168g) blanched almond flour
- 1 cup gluten-free rolled oats
- ¼ cup coconut flour
- ¼ teaspoon cinnamon
- ⅓ cup maple syrup
- ⅓ cup coconut oil, softened, texture similar to softened butter, use refined for no coconut flavor
- ¼ cup almond butter
For the plum filling
- 3 cups fresh plums, pitted and chopped into small chunks (I used 5 plums)
- 2 tablespoons maple syrup
- 1 tablespoon tapioca flour
- ¼ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Preheat oven to 350°F and line an 8×8-inch square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, combine the almond flour, gluten-free rolled oats, coconut flour, and cinnamon; whisk to combine. Add the maple syrup, coconut oil, and almond butter. Stir until the dry ingredients are completely moistened and it sticks together but is still a little crumbly. Press 2/3 of the crust into the prepared pan, reserving the rest for the topping. Place the extra dough into the refrigerator.
- Bake crust for 10 minutes and then set aside to cool.
- While the crust bakes, add the plums to a saucepan over medium heat. Stir in the maple syrup, tapioca flour, vanilla bean powder, and cinnamon. Cook down the chopped plums for about 20 minutes or until they’re mostly broken down and reducing a little bit. Put in the blender or food processor and blitz for a few seconds to blend up the skins.
- Return the blended plum mixture to the saucepan and cook for 15 minutes or until it cooks down into a thick paste. When you run a wooden spoon through the center, it should take a second before it floods back into the middle. When it’s reached that thicker consistency, pour and spread evenly over the baked crust.
- 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.
- Let cool completely in the refrigerator before cutting into squares. Store in the refrigerator for 3-4 days or in the freezer for a few months.