Sweet & Tangy Plum Bars: Easy Shortbread Crumble Recipe for Fall & Summer
Indulge in these delightful **plum bars**, featuring a luscious layer of spiced plum jam nestled between a soft, **buttery shortbread crust** and a crumbly shortbread topping. This recipe utilizes *simple, wholesome ingredients* and is incredibly straightforward to prepare, making it a perfect baking project for any skill level. They are an absolute must-make during the peak of plum season, offering a burst of fresh, fruity flavor!
If you’re a devoted fan of plums, prepare to fall in love with these soft, deliciously gooey plum bars! The rich, buttery shortbread base for these bars is a tried-and-true favorite, similar to the one used in my popular caramel bars. It provides the perfect foundation for the sweet and tangy homemade plum jam and the delightful crunch of extra shortbread crumbs on top.
This recipe boasts minimal prep time, making it an ideal choice for whipping up a quick yet impressive dessert for almost any occasion. It’s particularly wonderful to bake during the late summer and early fall months when fresh, ripe plums are abundant and at their flavorful best. Imagine the delightful aroma filling your kitchen as these golden-brown bars bake to perfection!
Table of Contents
Why We Love These Plum Bars
These plum bars aren’t just delicious; they’re incredibly satisfying and become an instant favorite for anyone who tries them. Here’s why they stand out:
- Effortless Elegance: This is an **easy recipe with simple ingredients** and truly minimal prep time, making it accessible for even novice bakers. Just like my popular Nutella bars, these come together quickly without sacrificing flavor or presentation. You’ll be surprised at how impressive they look and taste for such little effort!
- Perfect Texture Harmony: Each crumb bar boasts a delightful **shortbread crust** at the base, topped with a generous layer of homemade plum jam, and finished with even **more shortbread crumbs** sprinkled on top. This creates an irresistible combination of tender, buttery crust, gooey fruit filling, and a satisfying crumbly texture. They are wonderfully similar to a plum cobbler, but in a convenient, handheld bar form!
- Versatile Fruity Goodness: While plum jam is the star here, this recipe is incredibly adaptable. Feel free to switch out the plum jam for your favorite seasonal fruit filling – think vibrant strawberry, tart raspberry, or sweet blueberry. For an extra touch of decadence, serve these warm plum bars with a scoop of creamy vanilla ice cream, creating a **delicious dessert** that everyone will adore. The contrast of warm fruit and cold ice cream is simply heavenly.
- Ideal for Any Occasion: These plum bars are perfect for any gathering, big or small. Their appealing presentation and comforting flavors make them a fantastic addition to your dessert spread for Thanksgiving, holiday parties, or any seasonal celebration. They complement other fall dessert bars beautifully, such as my rich pecan brownies, ensuring a varied and delectable selection for your guests.
Ingredient Notes and Substitutions
Using the right ingredients can make all the difference in achieving the perfect plum bars. Here are some detailed notes and potential substitutions to help you:
Unsalted butter: For best results and precise control over the salt content in your baking, this recipe is best with unsalted butter. If you only have salted butter on hand, simply omit the 1/2 teaspoon of salt from the shortbread dough mixture. This small adjustment ensures your bars aren’t overly salty and maintain their sweet-savory balance.
All-purpose flour: The shortbread base relies on the specific gluten structure provided by all-purpose flour. These plum bars have only been tested and perfected with all-purpose flour, so I do not recommend substituting it with other types of flour like whole wheat, almond, or gluten-free blends, as the texture and consistency of the crust may be significantly altered.
Fresh plums: The star of the show! You can use any variety of fresh plums you prefer, such as the sweet and juicy red plums, tart black plums, or subtly sweet yellow plums. Each variety will lend a slightly different flavor profile to your jam, so feel free to experiment. For a seasonal twist or if plums aren’t available, you can also switch out the fruit for other fresh berries like strawberries, raspberries, or blueberries for a delightful alternative.
Chai spice: This unique spice blend truly elevates the plum jam, infusing it with warm, aromatic fall spices that perfectly complement the fruit. You can easily make your own chai spice blend at home by combining cinnamon, cardamom, ginger, cloves, and a pinch of nutmeg, or opt for a convenient store-bought blend. If chai spice isn’t available, you can substitute it with an equal amount of ground cardamom, ground cinnamon, or a combination of both for a similarly warm and comforting flavor.
Sugars (Granulated & Brown): Both granulated sugar and light brown sugar play crucial roles in this recipe. Granulated sugar provides sweetness and helps with the jam’s clarity and set, while light brown sugar adds a deeper, molasses-like flavor and moisture to both the jam and the shortbread, contributing to its soft, chewy texture. Do not reduce the sugar significantly, as it affects the texture and preservation of the jam.
You’ll find the full list of ingredients, precise measurements, and step-by-step instructions conveniently laid out in the comprehensive recipe card below!
Recipe Instructions
Baking these plum bars is a straightforward and rewarding process. Follow these simple steps for perfectly layered and utterly delicious results:
Before you begin, ensure your baking area is prepped. Line a square 8×8 baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Preheat your oven to 350°F (180°C).
Step 1: Make the Spiced Plum Jam. In a saucepan, combine the diced fresh plums, brown sugar, granulated sugar, and fragrant chai spice. Cook this mixture over medium heat, stirring occasionally, allowing the plums to soften and release all their wonderful juices. This process takes about 10-12 minutes. Once softened, use a potato masher or a fork to gently mash the plums to your desired consistency – some chunks are great for texture! Continue cooking the jam for another 8 minutes, or until it becomes thick and glossy, similar to a fruit spread (image 1 below). This ensures a rich, flavorful base.
Step 2: Thicken and Cool the Jam. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Pour this cornstarch slurry into the simmering plum jam, whisking constantly. Continue cooking for another 5 minutes, or until the jam thickens significantly and becomes super thick and paste-like. The cornstarch is crucial for achieving a firm set. Immediately transfer the hot jam to a small, heat-proof bowl and let it cool completely to room temperature before using. You can speed this up by placing it in the refrigerator. Cooling prevents the warm jam from melting the butter in your shortbread crust (image 2 below).
Step 3: Combine Dry Ingredients for Shortbread. In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, add the cold, cubed unsalted butter, all-purpose flour, brown sugar, granulated sugar, vanilla extract, and salt (image 3 above). Ensure your butter is cold – this is key for a tender, flaky shortbread.
Step 4: Mix the Shortbread Dough. Mix these ingredients on low speed for approximately **3-4 minutes**. Continue mixing until the butter is broken down into pieces about the size of small peas and the dough mixture just begins to stick together when squeezed in your hand. Avoid overmixing; you want a crumbly texture, not a smooth dough (image 4 above).
Step 5: Layer the Shortbread Base. Carefully reserve **1/2 cup** of this crumbly shortbread mixture to use as the topping later. Press the remaining shortbread dough evenly into the bottom of your prepared 8×8 inch baking pan. Use your fingers or the back of a spoon to create a compact and uniform crust. This forms the delicious foundation for your plum bars (image 5 below).
Step 6: Layer the Plum Jam. Using an offset spatula or the back of a spoon, carefully spread the completely cooled plum filling in an even layer over the pressed shortbread dough base (image 6 above). Make sure it’s spread from edge to edge to ensure every bite has plenty of plum goodness.
Step 7: Bake! Now, take the reserved 1/2 cup of shortbread crumbs and crumble them evenly over the top of the plum layer. This will create a delightful, golden-brown crumbly topping. Place the pan in your preheated oven and bake for **33-38 minutes**, or until the top shortbread layer is beautifully golden brown. Once baked, remove the pan from the oven and let the plum bars cool completely on a wire rack at room temperature. This cooling step is essential for the bars to set properly.
For perfectly clean cuts, once the bars are completely cool, chill the entire pan in the freezer for 15-20 minutes before attempting to remove them. This firming up makes cutting much easier. Then, use the parchment paper overhang to lift the entire slab out of the pan and place it on a cutting board. With a sharp knife, slice them into your desired bar sizes. For an extra touch of elegance and sweetness, dust with a sprinkle of powdered sugar if desired, and enjoy these exquisite homemade plum bars (image 7 above)!
Professional Baking Tips
Achieving bakery-quality plum bars is easier than you think with these expert tips:
Embrace Precision with a Kitchen Scale. For truly consistent and reliable baking results, using a kitchen scale to measure your ingredients is far more accurate than relying on cup measurements. Flour, especially, can vary greatly in weight depending on how it’s scooped. To convert this recipe to metric, simply click the “metric” button next to the ingredients title on the recipe card below. If you don’t have a scale, always use the “spoon-level” method: fluff the flour in its container, then spoon it into your measuring cup and level off the top with a straight edge. Never scoop directly with the measuring cup!
Allow the Plum Jam to Cool Completely. This is a critical step for perfect plum bars. If you spread warm jam onto the shortbread crust, the heat will melt the cold butter in the crust, resulting in a greasy, soggy bottom layer. Taking the time to cool the jam ensures that your shortbread remains perfectly tender and crisp.
Ensure the Jam is *Really* Thick. The consistency of your plum jam is paramount for a successful bar. It should be thick and almost paste-like before it goes onto the shortbread. If the jam is too thin and watery, it won’t set properly during baking and will ooze out when you slice the bars, leading to a messy and less appealing dessert. Cook it down until it clings to the back of a spoon and holds its shape.
Freeze for Flawless Cuts. For beautifully neat and clean slices, a professional trick is to chill the baked and fully cooled bars. Place the entire pan in the freezer for about 15-20 minutes. This temporary hardening makes the bars firm enough to cut without crumbling or sticking to your knife. Use a sharp, non-serrated knife and wipe it clean between cuts for the best results.
FAQs
I have not personally tested this recipe with store-bought jam. My homemade jam is specifically cooked to a very thick, paste-like consistency to ensure it holds up well when the bars are cut. Many store-bought jams might be too thin and could cause the bars to be messy or not set correctly. However, if you do try it, I would love to hear how they turn out!
To maintain their freshness and delicious texture, store leftover plum bars in an airtight container at **room temperature for 3-4 days**. For longer storage, these bars freeze exceptionally well! Wrap the cooled bars tightly with plastic wrap, then place them in an airtight freezer-safe container or bag. They can be stored in the freezer for up to one month. Thaw at room temperature or gently warm in the microwave before serving.
Yes, you can use frozen plums! There’s no need to thaw them before cooking. Simply add them directly to the pot with the sugars and spices. Keep in mind that frozen plums may release more liquid initially, so you might need to cook the jam for a few extra minutes to achieve the desired thick, paste-like consistency.
An 8×8 inch square metal baking pan is ideal for this recipe. Metal pans conduct heat efficiently, ensuring an evenly baked crust. Lining it with parchment paper is crucial for easy removal of the bars once cooled and set, preventing any sticking.
More Fruity Bar Recipes
If you’re a fan of fruity, delightful dessert bars, you’ll love exploring these other fantastic recipes. They’re perfect for satisfying your sweet tooth with a touch of fresh fruit goodness:
- Blueberry Crumble Blondies: A delightful twist on the classic blondie, packed with juicy blueberries and a sweet crumble topping.
- Strawberry Lemon Blondies: Bright, zesty, and sweet, these blondies are bursting with the refreshing flavors of strawberry and lemon.
- Banana Pudding Brownies: A creative dessert that combines the rich chocolatey goodness of brownies with the creamy comfort of banana pudding.
- Pop Tart Bars: A fun, nostalgic recipe that transforms the beloved breakfast pastry into a shareable bar dessert.
If you tried this amazing **Plum Bars** recipe or any other recipe on my website, please don’t hesitate to let me know how it went in the comments section below; I absolutely love hearing from you! Your feedback truly brightens my day. Also, please take a moment to leave a star rating while you’re there to help other bakers discover this delicious treat! You can also proudly tag me on Instagram (@cambreabakes) or Facebook (Cambrea Bakes) so I can see your wonderful creations!
Plum Bars
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Equipment
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square 8×8 baking pan
Ingredients
Plum Jam
- 3 cups chopped red plums
- ¼ cup granulated sugar
- 2 tbsp light brown sugar, packed
- 1 ½ teaspoon chai spice
- 2 ½ tablespoon cornstarch
- ⅛ cup water
Shortbread Dough
- 2 cups all-purpose flour, *see notes for measuring*
- 1 cup unsalted butter, cold and cubed
- 1/3 cup granulated sugar
- 2 tablespoon light brown sugar, packed
- 3/4 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
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Prepare a square 8×8 baking pan by lining it with parchment paper, allowing an overhang on two sides for easy removal, and set it aside.
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In a medium pot, combine the chopped plums, granulated sugar, light brown sugar, and chai spice. Cook over medium-high heat for 10-12 minutes, stirring occasionally, until the plums soften and release their juices. Use a potato masher to mash the plums to your desired consistency. Continue cooking for another 8 minutes, or until the jam becomes noticeably thick.3 cups (395 g) chopped red plums, ¼ cup (50 g) granulated sugar, 2 tbsp (30 g) light brown sugar, 1 ½ teaspoon chai spice
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In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Pour this mixture into the hot plum jam in the pot, whisking continuously.2 ½ tablespoon cornstarch, ⅛ cup (27 g) water
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Continue to cook the jam for another 5 minutes, or until it becomes very thick and paste-like. This is crucial for the bars to set properly.
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Transfer the hot jam into a small, heat-safe bowl and place it in the fridge to cool completely. This prevents the jam from melting the shortbread butter.
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Once the plum jam is completely cool, begin preparing the shortbread dough.
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In the bowl of a stand mixer (or large bowl with a hand mixer), combine the cold, cubed unsalted butter, all-purpose flour, granulated sugar, light brown sugar, vanilla extract, and kosher salt. Mix on low speed with the paddle attachment for 3-6 minutes, until the dough is crumbly and the butter pieces are about the size of small peas. When squeezed, the dough should just hold together.2 cups (240 g) all-purpose flour, 1 cup (226 g) unsalted butter, 1/3 cup (66 g) granulated sugar, 2 tablespoon (30 g) light brown sugar, 3/4 teaspoon vanilla extract, ½ teaspoon kosher salt
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Preheat your oven to 350°F (180°C).
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Reserve ½ cup of the shortbread crumb mixture and set it aside for the topping.
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Evenly press the remaining shortbread dough into the bottom of your prepared 8×8 inch baking pan to form a firm crust.
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Carefully smear the completely cooled plum jam in an even layer over the pressed shortbread base, spreading it to the edges.
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Evenly sprinkle the reserved ½ cup of shortbread crumbs on top of the plum jam layer.
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Bake for 33-38 minutes, or until the shortbread crumb topping is golden brown and the edges are lightly caramelized.
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Remove the pan from the oven and let the bars cool completely to room temperature on a wire rack. This is essential for them to set properly.
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Once cool, for perfectly clean cuts, place the pan in the freezer for 15-20 minutes to firm up the bars. Then, using the parchment paper overhang, lift the entire block of bars out of the pan. Place on a cutting board and use a sharp knife to cut them into even bars. If desired, dust with powdered sugar before serving. Enjoy!
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Store any leftover plum bars in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week. They can also be frozen for longer storage.
Notes
*Measure your flour properly. This is my #1 baking tip for consistent results! Do not ever scoop a measuring cup directly into your flour bag or container, as this compacts the flour and typically leads to using too much. Instead, use the spoon-level method: fluff the flour first with a spoon, then gently spoon it into your measuring cup until it overflows, and finally level off the top with a straight edge (like a knife). For the absolute BEST results and accuracy, **always use a kitchen scale to weigh your ingredients!** It truly makes a difference.*
Let the plum jam cool completely. This step cannot be rushed. If you spread the jam while it’s still warm, its heat will prematurely melt the butter in your shortbread crust, resulting in a soggy bottom layer instead of a tender, buttery one. Patience here ensures a perfect texture.
Make the jam REALLY thick. The success of these bars hinges on a very thick, almost paste-like jam consistency. A thin, runny jam will not set properly, causing it to spread and ooze when the bars are cut, making them difficult to handle and less appealing. Cook it longer if needed to reach that thick, spreadable stage.
Freeze them for clean cuts. For beautifully sharp, neat edges on your bars, pop the fully cooled pan into the freezer for 15-20 minutes before cutting. The brief chill firms up both the shortbread and the jam, allowing for precise slicing without crumbling or sticking. Use a sharp, non-serrated knife.
Baking times may vary. Remember that all ovens have unique quirks and can differ in temperature. Your bars might bake quicker or take a bit longer than the indicated baking time. The most reliable indicator that they are done baking is when the shortbread crumb topping turns a beautiful golden brown color.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate and should be used for informational purposes only. The accuracy of the listed calories is not guaranteed and can vary based on ingredients used and preparation methods.
This delightful **Plum Bars** recipe was originally published in October 2021 and has been thoroughly updated with fresh photos, enhanced content, and even more helpful baking tips to ensure your success in the kitchen. Enjoy this timeless favorite!