Plum Bars with Crumble Topping (2024)

Step 1: Make the jam. Cook the diced plums, brown sugar, granulated sugar, and chai spice over medium heat, stirring occasionally until the plums release all their juices. Use a masher to mash the plums, then continue cooking until the jam is thick (image 1 below).

Step 2: Cool the jam. Whisk in the cornstarch slurry, cooking until the jam is super thick and paste-like. Then transfer it to a small bowl and let it cool completely before using (image 2 below).

STEP 3:Combine the dry ingredients. In a stand mixing bowl or large bowl with a hand mixer, add the cold butter, all-purpose flour, brown sugar, granulated sugar, vanilla extract, and salt (image 3 above).

STEP 4: Mix the shortbread dough. Mix with the paddle attachment for 3-4 minutes until the butter is the size of small peas and the dough sticks together when squeezed in your hand (image 4 above).

STEP 5: Layer the shortbread. Reserve ½ cup of the shortbread crumb for the topping, then press the rest of it evenly into the prepared pan (image 5 below).

STEP 6:Layer the jam. Use an offset spatula to spread the cooled plum filling in an even layer on top of the shortbread dough layer (image 6 above).

STEP 7:Bake! Crumble the remaining shortbread pieces on top of the plum layer and bake! Let the plum bars cool completely on a wire rack.

When they are cool, chill the pan in the freezer for 15-20 minutes before removing them, and then cut them with a sharp knife. Dust with powdered sugar if desired and enjoy (image 7 above)!

5 from 26 votes

Plum Jam

• ▢ 3 cups chopped red plums
• ▢ ¼ cup granulated sugar
• ▢ 2 tablespoon light brown sugar packed
• ▢ 1 ½ teaspoon chai spice
• ▢ 2 ½ tablespoon cornstarch
• ▢ ⅛ cup water

Shortbread Dough

• ▢ 2 cups all-purpose flour *see notes for measuring*
• ▢ 1 cup unsalted butter cold and cubed
• ▢ ⅓ cup granulated sugar
• ▢ 2 tablespoon light brown sugar packed
• ▢ ¾ teaspoon vanilla extract
• ▢ ½ teaspoon kosher salt

• Prepare a square 8x8 baking pan with parchment paper and set it aside.

• Add the plums, sugar, brown sugar, and chai spice to a pot. Cook over medium-high heat for 10-12 minutes or until they release all their juices. Use a masher to mash them. Continue cooking for another 8 minutes, or until the jam is thick.

  3 cups chopped red plums, ¼ cup granulated sugar, 2 tablespoon light brown sugar, 1 ½ teaspoon chai spice

• Whisk together the cornstarch and water and pour it into the pot.

  2 ½ tablespoon cornstarch, ⅛ cup water

• Cook for another 5 minutes, or until the jam is even thicker and paste-like.

• Transfer the jam into a small bowl and place it in the fridge to chill.

• When the jam is completely cool, make the shortbread.

• In a stand mixing bowl combine the butter, flour, sugar, brown sugar, and salt on low speed with the paddle attachment until the dough is crumbly and in pea sized pieces, this can take anywhere from 3-6 minutes.

  2 cups all-purpose flour, 1 cup unsalted butter, ⅓ cup granulated sugar, 2 tablespoon light brown sugar, ¾ teaspoon vanilla extract, ½ teaspoon kosher salt

• Preheat the oven to 350 F/180 C.

• Reserve ½ cup of the shortbread dough and set it aside.

• Evenly press the rest of the shortbread into the prepared baking pan.

• Evenly smear the cooled jam on top of the shortbread.

• Sprinkle the reserved shortbread crumbs on top of the jam.

• Bake for 33-38 minutes, or until the top of the shortbread is starting to turn golden brown.

• Let the bars cool completely on a wire rack.

• When cool, place the pan in the freezer for 15-20 minute to harden. Then remove them from the pan and use a sharp knife to cut them into clean bars. Dust with powdered sugar and enjoy!

• Store leftover plum bars in an airtight container for 3-4 days at room temperature or in the fridge.

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Let the plum jam cool. If you spread it on the shortbread while it's still warm, it will melt the butter in the shortbread.

Make the jam REALLY thick. It should look very similar to a paste. If the jam is too thin, it will not set properly and will pool out when you cut them.

Freeze them for clean cuts. For easy cutting, freeze the bars first for 15-20 minutes. Then use a sharp knife to cut them into bars!

Baking times may vary. All ovens are different and your bars may bake quicker or take longer than the indicated baking time. Look for the crumb topping to be golden brown to know when they are done baking.

Serving: 1bar | Calories: 291kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 101mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 616IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.