Plum Breakfast Bars Recipes

PLUM BARS

Steps:

• Preheat oven to 350°F/177°C. Line a 9×9-inch baking pan with parchment paper so that it hangs over the sides.
• In a food processor bowl, pulse together the oats, flour, brown sugar, cinnamon, and salt a few times to mix. Add the butter and pulse together until a butter crumbly mixture forms. The mixture should hold together when you squeeze it.
• Press 1/2 of the dough into the bottom of the prepared baking pan. Bake for 10-12 minutes or until lightly golden brown.
• Meanwhile, in a medium bowl, add the plums, sugar, cornstarch, vanilla, and salt. Gently stir to combine. Spoon the mixture into an even layer onto the warm crust. Sprinkle the remaining dough over the plums. Transfer to the oven and bake for 30-40 minutes or until the crumble is light golden brown.
• Allow bars to cool completely before cutting.

PLUM BREAKFAST BARS

Steps:

• Preheat oven to 350 In food processor, whirl all the crust dry ingredients, including nuts until fine crumbs, then add melted butter and blend until crumbly and clings together. Reserve about 1 1/2 cups of the crumb mixture and set aside. Press remaining crumb mixture in to 9 x 13 baking dish. Bake for 12 - 15 min until edges just begin to brown. Remove from oven and let cool for a few minutes. Prepare plums while crust is baking, then toss with sugar, cinnamon, 5 spice, flour, lemon juice and melted butter. Spread over crust, and then crumble reserved crumb mixture evenly over the top. Bake at 350 for 35 - 40 min, until brown. Let cool, then cut into bars or squares.

PLUM COBBLER BARS

Steps:

• In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
• Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
• In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
• Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
• Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
• Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.