Cardamom Plum Cobbler Bars

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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: bars

Calories: 330kcal

Ingredients

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

Instructions

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.

Notes

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.

Nutrition