Crumb-Top Plum Bars

Tart plum filling surrounded by a sweet oatmeal base and nutty crumb topping

Prep & Baking: 40-50 minutes
Makes: 8 bars

Main Ingredients:
Base:
¾ cup oat flour
½ cup gluten free rolled oats
¼ cup liquid coconut or vegetable oil
¼ cup coconut sugar
¼ tsp ground ginger
½ tsp cinnamon
¼ tsp salt

Filling:
2 cups of chopped plums, skin on (approximately 10-15 small red plums)
¼ cup coconut sugar
¼ cup water
½ tsp cornstarch mixed with 1 tbsp warm water

Topping:
¼ cup coconut sugar
1/8 cup liquid coconut or vegetable oil
¼ cup gluten free rolled oats
½ cup oat flour
¼ cup chopped or flaked almonds
¼ tsp salt
½ tsp ground ginger
½ tsp cinnamon

Method:
Preheat oven to 350°F and line a loaf pan with parchment paper.

Combine all filling ingredients, except cornstarch blend, in a medium saucepan. Over medium-high heat, bring fruit, sugar, and water to a boil. Reduce heat to medium and allow mixture to simmer uncovered. Keeping the saucepan uncovered will allow for the liquid to evaporate and create a thick plum filling. Allow fruit mixture to continue simmering for 20-25 minutes; stirring frequently to avoid burning. When finished, the plum mixture should be thick enough to spread. Remove from heat and allow to cool for 5-10 minutes then transfer to baked base.

While the fruit is cooking, create the base of the slice. In a medium bowl, combine all ingredients for the base and stir to combine. When all ingredients are incorporated and no lumps remain, transfer the base mixture to the parchment lined loaf pan. Press the base ingredients firmly and evenly into the bottom of your loaf pan. Bake the base for 10 minutes. Allow the base to cool for 5-10 minutes before starting to layer the ingredients.
While the fruit and base layer are cooling, create the topping. In a small to medium sized mixing bowl, combine all topping ingredients and mix together with a fork. The mixture should be loose and easy to sprinkle.

Assemble the slice for the final bake by layering the plum filling over the pre-baked base; spreading with the back of a spoon to reach the edges and create an even layer. Sprinkle the plum layer with the topping mixture; building an even layer. Press the topping layer gently into the plum layer. If you are using a glass loaf plan you will be able to see 3 distinct layers.

Bake at 350°F for an additional 20 minutes. Allow to cool and if needed, run a knife along the edges of the slice. Lift the slice out of the pan using the parchment paper and cut into 8 or fewer pieces.

These pieces store well in an airtight container for up to 1 week in the refrigerator.

Tips & Variations:

• This recipe is gluten free, if you do not need or want it to be, use what you have on hand
• These slices are tart and tasty on their own, if you want to add some additional sweetness top them with our Coconut Whipped Topping
• Need to feed more folks? Double the recipe and use a 9x9 pan to create 12 or more pieces.