Whole-Grain Cinnamon Plum Crumble Bars
These Whole-Grain Cinnamon Plum Crumble Bars combine a buttery whole-grain shortcrust with a warmly spiced, jammy plum filling that sets beautifully without turning soggy. The dough doubles as both the crust and crumble topping, making the recipe simple yet bakery-level delicious. Ideal for autumn baking, afternoon tea, or a cozy dessert served slightly warm with yogurt or vanilla ice cream.
Ingredients
Crust & Crumble
- 140 g whole-wheat flour
- 60 g all-purpose flour
- 50 g ground almonds
- 125 g unsalted butter cold, cubed
- 1 egg large
- 35-45 g granulated sugar or a ground sugar substitute
- 1 tsp vanilla powder or extract
- 1 tsp ground cinnamon
- 1 pinch salt
Plum Filling
- 500 g plums ripe, pitted and quartered
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1-2 tbsp sugar optional
- 1-2 tsp ground cinnamon
- 1 tsp lemon juice
Instructions
Make the Plum Filling
- Place the quartered plums in a saucepan and sprinkle with cinnamon and optional sugar. Cook over medium heat for 6–8 minutes until softened and juicy.
- Stir in the cornstarch slurry and lemon juice. Cook 1–2 minutes until thickened. Cool to lukewarm.
Prepare the Crust & Crumble
- Combine flours, ground almonds, salt, and sugar. Rub in the cold butter until crumbly.
- Mix in cinnamon, vanilla, and egg until the dough comes together.
- Reserve one-third of the dough. Press the rest into a lined 20×20 cm pan and chill for 20–30 minutes.
Assemble & Bake
- Preheat oven to 170°C (fan). Spread the cooled plum filling over the chilled crust.
- Crumble the reserved dough over the filling.
- Bake 30–35 minutes until golden and bubbling. Cool fully before slicing.
Notes
- If your plums are very juicy, add an extra 1/2 tablespoon cornstarch.
- Chilling the crust helps prevent spreading and ensures a crisp base.
- For a nut-free version, substitute ground almonds with oat flour.