These easy Plum Bars are fruity dessert squares made with a buttery oat crumble base, a sweet-tart fresh plum filling, tender crumb topping and baked until golden.
I've made a lot of fruit bars over the years, but these plum bars are the ones I keep coming back to during plum season.
They're somewhere between a soft oat cookie and a fruit crumble, but in a bar form that's easy to slice and serve.
If you've got ripe plums and a stick of butter in the fridge, you're basically halfway there.
The flavor is sweet and just a little tart. The base and topping are buttery, oaty, and slightly crisp. The plum filling is soft, juicy, and tangy without being too runny.
I usually leave some chunks for texture, but you can puree it smooth if you like it that way.
Looking for more oat square recipes? Be sure to also try Pumpkin Bars, Mango Bars, and Cherry Bars!
If you've got a few ripe plums and some pantry basics, these bars are a no-fuss way to make something that tastes like you worked harder than you did. They freeze well and taste just as good cold as they do warm.
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Why You'll Love This Recipe
- Uses ripe or overripe plums.
- Pantry-friendly: flour, oats, sugar, butter.
- One bowl for the crumble.
- No fancy tools or mixer needed.
- Doubles well for a crowd.
- Freezer-friendly and portable.
- Balanced sweet-tart flavor.
- Not too rich or overly sweet.
- Great for potlucks, school snacks, or dessert.
- A flexible recipe you can customize.
Ingredients
- All-Purpose Flour. The base of the crumble. Can be swapped with gluten-free blend.
- Old-Fashioned Oats. Adds texture and chew. Quick oats won't hold up as well.
- Brown Sugar. Adds depth and a subtle caramel taste to the crumb.
- White Sugar. Used in both the base and filling for balanced sweetness.
- Baking Powder. Gives a little lift to the base.
- Ground Ginger. Adds warmth and brightness. You can swap for cinnamon, cardamom, or leave it out.
- Salt. Balances the sweetness and sharpens the flavors.
- Cold Butter. Essential for the crumbly texture. Use plant-based butter for vegan.
- Plums. Fresh, ripe ones work best. No need to peel. Dice them up small.
- Lemon Juice. Adds a tart edge to the filling and keeps the flavor bright.
- Cornstarch + Water. Thickens the plum layer so it holds together in the bars.
See the recipe card for quantities.
Plums
Plums are part of the stone fruit family. They peak in summer and come in different colors and sizes.
The flavor ranges from tart to honey-sweet, depending on the variety and ripeness.
In baking, they break down nicely with a bit of sugar and heat, turning into a naturally thick, glossy fruit filling. If you've got overripe plums, this is the perfect way to use them.
Be sure to try these plum recipes:
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Pre-heat oven to 350°F/180°C. Line a 9×9-inch (23cm) pan with parchment paper.
In a large mixing bowl, whisk together the flour, oats, both sugars, ginger, baking powder, and salt together well. Using a pastry blender or your fingertips, cut or rub in the butter until large crumbs form.
Set aside 1 cup of the crumb mixture (to use as the topping).
Press the remaining crumb mixture firmly and evenly into the bottom of the baking pan and set aside.
Add the plums, sugar, and ¼ cup of water to a pot and simmer for 10 minutes until the plums break down.
Mix the cornstarch into 1 tablespoon of water and mix it into the plums and cook for a further minute. Stir in the lemon juice. You can mash or blend the plums to a puree, or leave some chunks for texture. Set it aside to cool slightly.
Spread the plum mixture evenly over the crust in the baking tray, then sprinkle the remaining crumb mixture loosely over the top.
Bake for 45 minutes or until the crumb topping is golden and the plum filling is bubbling.
Allow the oatmeal plum bars to cool in the pan, then remove from the pan and cut into bars.
Serving Suggestions
- Serve warm with vanilla ice cream.
- Dust with powdered sugar before serving.
- Cut into small squares for party trays.
- Pack in school or work lunch boxes.
- Serve with whipped cream or crème fraîche - try it with Lemon Whipped Cream.
- Add to a brunch spread with coffee - try Hawaij Coffee or Pumpkin Spice Latte.
- Serve as an afternoon snack.
Variations
- Use apricots or peaches instead of plums.
- Add chopped walnuts or almonds to the crumb topping.
- Use coconut oil instead of butter for a dairy-free version.
- Add a pinch of cardamom or cinnamon instead of ginger.
- Drizzle with lemon syrup after baking.
- Swap half the flour for almond flour.
- Use a mix of berries and plums for a twist.
- Add a splash of vanilla to the filling for warmth.
Storage
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps for about 5-6 days, but texture may firm up.
Freezer: Wrap bars individually and freeze for up to 2 months. Thaw overnight in the fridge or microwave briefly.
Make-Ahead: Bake the bars and store them uncut. Slice the day of serving for fresher edges.
Top tips
- Don't overmix the crumb mixture or it'll get too dense.
- Cut the butter into small cubes before mixing for even distribution.
- Use ripe plums, but avoid ones that are fermented or mushy inside.
- Let the bars cool fully before cutting to avoid mess.
- Taste the filling before adding sugar if your plums are sweet.
FAQ
Yes. Thaw and drain frozen plums before using. Canned ones should be packed in juice, not syrup.
No. The skin softens during cooking and adds color and flavor.
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📖 Recipe
Plum Bars
Equipment
- mixing bowl
- 9x9 square baking pan
Ingredients
For the crumb topping:
- 1 ½ cups all purpose flour plain flour 185g
- 1 ½ cups old fashioned oats 135g
- ½ cup brown sugar 100g
- ⅓ cup white sugar 75g
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup butter cold cut into small cubes (170g)
For the plum filling:
- 5 ripe plums pitted and diced
- ⅓ cup white sugar 75g
- ¼ cup water 60ml
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
Instructions
- Pre-heat oven to 350°F/180°C. Line a 9×9-inch (23cm) pan with parchment paper.
- In a large mixing bowl, whisk together the flour, oats, both sugars, ginger, baking powder, and salt together well. Using a pastry blender or your fingertips, cut or rub in the butter until large crumbs form. Set aside 1 cup of the crumb mixture (to use as the topping).
- Press the remaining crumb mixture firmly and evenly into the bottom of the baking pan and set aside.
- Add the plums, sugar, and ¼ cup of water to a pot and simmer for 10 minutes until the plums break down. Mix the cornstarch into 1 tablespoon of water and mix it into the plums and cook for a further minute. Stir in the lemon juice. You can mash or blend the plums to a puree, or leave some chunks for texture. Set it aside to cool slightly.
- Spread the plum mixture evenly over the crust in the baking tray, then sprinkle the remaining crumb mixture loosely over the top.
- Bake for 45 minutes or until the crumb topping is golden and the plum filling is bubbling.
- Allow the oatmeal plum bars to cool in the pan, then remove from the pan and cut into bars.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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