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Cardamom Plum Cobbler Bars

These Cardamom Plum Cobbler Bars are filled with a homemade plum filling and a pinch of cardamom. A great breakfast or tea-time treat!
Prep Time20 mins
Cook Time40 mins
Resting and Chill Time2 hrs 15 mins
Course: Dessert
Keyword: cobbler, plum
Servings: 12 bars
Calories: 330kcal


Cardamom-Plum Filling

  • 450 g fresh plums stoned (See Notes) (1 lb)
  • ½ tsp. ground cardamom
  • 100 g granulated sugar (½ cup)
  • ½ tsp. vanilla extract
  • 1 tsp. cornstarch dissolved in 2 tsp. cold water

Crumble Base and Topping

  • 185 g all-purpose flour (1½ cup)
  • 120 g oats (1½ cup) old fashioned rolled oats or oat flakes
  • 150 g light brown sugar (¾ cup)
  • ½ tsp. ground cardamom
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 226 g unsalted cold butter (1 cup) cubed


Cardamom Plum Filling

  • Wash, stone, and dice plums (no need to peel them).
  • Place diced plums, sugar, vanilla extract, and cardamom in a medium sized saucepan and bring to a simmer. Simmer for 8-10 minutes until softened.
  • Use a potato masher to mash softened plums. Stir in cornstarch in cold water mixture and simmer for another 8-10 minutes, uncovered, until mixture thickens.
  • Transfer plum filling to a glass bowl and allow to cool.
    Note: if you prefer a smooth filling, blend it using a hand-stick blender.

Crumble Base and Topping

  • Preheat oven to 175°C (350F) and line a 9x9" baking pan with parchment paper.
  • Place flour, oats, brown sugar, baking powder, cardamom and salt in a food processor and pulse until oats are finely ground.
  • Add cubed cold butter and pulse until mixture is crumbly.

Assembly and Baking

  • Press around ⅔ of the mixture to the bottom of the lined pan and bake for 12 minutes.
  • Bring pan out of the oven, allow to cool for 10-15 minutes, then pour plum mixture over the top and smoothen with a spatula. Top with remaining crumble.
  • Return to oven and bake for 25-30 minutes, or until top turns slighly golden brown.
  • Allow to cool in pan for 20-30 minutes (crumble will be very soft when hot), then pull the side edges of the parchment paper and transfer to a cooling rack to continue cooling.
  • Transfer crumble to refrigerator for 2-3 hours to firm up before slicing and serving.


Ideally, use fresh black or red plums. Do not skin plums. The skin contains pectin required to thicken and achieve the jam-like consistency of the filling.


Calories: 330kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 201mg | Potassium: 138mg | Fiber: 2g | Sugar: 24g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg