I can still remember the first time I made this plum cobbler bars recipe. My youngest, Lily, was going through a very picky phase, and I was desperate to get her to eat something – anything! – with fruit. I adapted a classic cobbler recipe into these easy plum bars, hoping the bar form would be more appealing. Guess what? She devoured them! That day, the plum cobbler bars recipe became a family staple.

Of course, the first few attempts weren’t perfect. I distinctly remember one batch where I forgot the sugar in the crust! Oh, the horror! It was… well, let’s just say the birds enjoyed it more than we did. But that’s the beauty of baking, isn’t it? We learn, we laugh, and we try again.

Now, this plum cobbler bars recipe is so simple, even my husband, Mark, can whip it up (though I usually have to double-check he doesn’t forget the sugar!). It’s perfect for busy weeknights when you crave something sweet but don’t have hours to spend in the kitchen. And honestly, who has hours these days? Trust me, once you try this plum cobbler bars recipe, you’ll be adding it to your regular rotation! This is also a great dessert recipe to adapt into vegan plum bars. Let me show you how it’s done.

INGREDIENTS

Here’s what you’ll need to create these delicious plum crumble bars:

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2 cups all-purpose flour: I usually use unbleached, but whatever you have on hand is fine. For gluten-free plum bars, use a 1:1 gluten-free flour blend.
1 cup (2 sticks) cold unsalted butter, cut into cubes: The colder, the better! This is key for a flaky crust. You can even pop it in the freezer for 15 minutes before using.
½ cup granulated sugar: Adds just the right amount of sweetness to the crust.
½ teaspoon salt: Enhances all the other flavors.
6-8 tablespoons ice water: Add it one tablespoon at a time until the dough just comes together. Don’t overmix!
6 cups fresh plums, pitted and sliced: I prefer using a mix of different varieties for a more complex flavor, but any kind will work. Black plums are especially beautiful in this plum cobbler bars recipe.
¾ cup granulated sugar: For the plum filling – adjust to taste depending on the sweetness of your plums.
2 tablespoons cornstarch: This helps to thicken the plum juices and prevent a soggy bottom.
1 teaspoon lemon juice: Brightens up the flavors and adds a nice tang.
½ teaspoon ground cinnamon: Adds a warm, comforting spice.
¼ teaspoon ground nutmeg: Just a hint – it complements the plums perfectly.

I always use organic plums when making my plum cobbler bars recipe because I feel like they have a richer flavor, and you can often find them at your local farmer’s market. When making plum cobbler bars recipe, you can find cornstarch in the baking aisle of most grocery stores.

Here’s a plum cobbler bars recipe trick I learned from my mom: She always adds a pinch of almond extract to the plum filling for an extra layer of flavor. It’s subtle, but it makes a big difference! For busy families making plum cobbler bars recipe, you can pit and slice the plums ahead of time and store them in the fridge. To save a little money, buy plums when they’re in season and freeze them for later use in this plum cobbler bars recipe. Store any leftover ingredients like flour and sugar in airtight containers in a cool, dry place.

HOW TO MAKE plum cobbler bars recipe – STEP-BY-STEP

Okay, here’s how to bring this plum cobbler bars recipe to life. Don’t be intimidated; it’s easier than it looks!

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Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Don’t worry if your plum cobbler bars recipe dough isn’t perfectly uniform; a little variation is fine!
- Dough Consistency: The key to a good crust is the right consistency. You’re aiming for coarse crumbs, not a smooth paste. The butter should be evenly distributed but not fully incorporated. This creates those lovely pockets of air that result in a flaky texture.
Add the water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
- Why Ice Water?: Ice water keeps the butter cold, which prevents the gluten in the flour from over-developing. This is crucial for a tender crust. If the butter melts, the crust will be tough.
Divide and chill: Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. I learned the hard way with plum cobbler bars recipe that chilling the dough is crucial for preventing it from shrinking in the oven.
Prepare the plum filling: In a large bowl, combine the sliced plums, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat. While the plum cobbler bars recipe is cooking, I like to tidy up the kitchen and maybe sneak a peek at my favorite cooking blog.
- Spice It Up: Don’t be afraid to experiment with spices. A pinch of cardamom or ginger can add a unique warmth to the plum filling.
Roll out the dough: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough to fit the bottom of a 9×13 inch baking pan. Transfer the dough to the pan, pressing it gently into the bottom.
Add the filling: Pour the plum filling evenly over the crust.
Top with crumble: Roll out the remaining disk of dough and cut into strips. Arrange the strips in a lattice pattern over the plum filling. If you’re not feeling fancy, you can simply crumble the remaining dough over the top. It will still taste amazing! In my kitchen, plum cobbler bars recipe usually takes about 45-50 minutes to bake.
- Lattice or Crumble?: The lattice pattern looks beautiful, but the crumble topping is quicker and easier. Both options taste delicious, so choose whichever you prefer.
Bake: Bake for 45-50 minutes, or until the crust is golden brown and the plum filling is bubbly. Your plum cobbler bars recipe should smell like warm spices and sweet plums – a truly intoxicating aroma!
- Baking Time: Keep an eye on the bars while they’re baking. The baking time may vary depending on your oven. You want the crust to be golden brown and the filling to be bubbly.
Cool and cut: Let the bars cool completely in the pan before cutting into squares. This is important because the filling will thicken as it cools.
- Patience is Key: I know it’s tempting to dig in while the bars are still warm, but trust me, they’re much easier to cut and serve once they’ve cooled completely.

SERVING

Now for the best part: enjoying your plum cobbler bars recipe! The kids love our plum cobbler bars recipe when I add a scoop of vanilla ice cream on top – it’s the perfect combination of warm and cold. My husband prefers his with a dollop of whipped cream and a sprinkle of cinnamon. For side dishes that pair well with plum cobbler bars recipe, I often serve them alongside a simple green salad. The slight bitterness of the greens balances the sweetness of the dessert.

This plum cobbler bars recipe is perfect for potlucks, bake sales, or any casual gathering. It’s also a wonderful dessert to bring to a friend in need of some comfort. For presentation tips, I like to dust the cooled bars with powdered sugar before serving. It adds a touch of elegance without much effort. If you have extra plum cobbler bars recipe, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

For seasonal variations, try adding other fruits to the plum filling, such as peaches, blueberries, or raspberries. In the fall, a sprinkle of chopped pecans or walnuts adds a lovely crunch. My friends always ask for this plum cobbler bars recipe recipe whenever I bring it to parties. It’s always a hit! Don’t forget you can also adapt this for vegan plum bars.

FAQs

I’ve made this plum cobbler bars recipe countless times, and I’ve definitely learned a thing or two along the way. Here are some common questions I get asked:

My crust is always tough. What am I doing wrong? You know what I do when my plum cobbler bars recipe crust is tough? The key is not to overmix the dough. Overmixing develops the gluten in the flour, which results in a tough crust. Also, make sure your butter is cold!
Can I use frozen plums? Absolutely! Just thaw them completely and drain off any excess liquid before using them in the filling. Frozen plums can sometimes release a lot of water, which can make your plum cobbler bars recipe soggy.
My filling is too runny. How can I fix it? The cornstarch should help to thicken the filling, but if it’s still too runny, you can try adding an extra tablespoon of cornstarch. Just mix it with a little bit of cold water to form a slurry before adding it to the filling. Also, make sure you’re baking the bars long enough. The filling will thicken as it cools.
Can I make this ahead of time? Yes, you can make the plum cobbler bars recipe a day ahead of time. Just store them in an airtight container at room temperature or in the refrigerator.
Can I use a different type of fruit? Of course! This recipe works well with peaches, apples, berries, or any combination of your favorite fruits. This is how you can create different flavors for your easy plum bars.
How do I prevent the bottom crust from getting soggy? Blind baking the bottom crust for 10-15 minutes before adding the filling can help to prevent a soggy bottom. This gives the crust a head start on baking and helps to create a barrier between the crust and the filling. Alternatively, add a thin layer of ground nuts to the crust to prevent it from getting soggy.
My family doesn’t like cinnamon. Can I leave it out? Yes, you can definitely leave out the cinnamon. You can also try substituting it with other spices, such as cardamom or ginger. Feedback about my plum cobbler bars recipe is always positive, but some people prefer it without cinnamon, and that’s perfectly fine!
Can I make this recipe vegan? Yes! Substitute the butter with vegan butter, and ensure your sugar is vegan-friendly. There are tons of substitutions you can make to create amazing vegan plum bars!

My Final Thoughts

This plum cobbler bars recipe is more than just a dessert; it’s a taste of home, a reminder of simpler times, and a way to share a little love with the people I care about. It holds a special place in my heart because it’s a recipe that my family truly enjoys, and it’s one that I know I can always count on to bring a smile to their faces.

Pro Tips:

Use the best quality plums you can find. The flavor of the plums is the star of the show, so make sure they’re ripe and flavorful.
Don’t be afraid to experiment with different spices. A little cardamom, ginger, or even a pinch of chili powder can add a unique twist to the flavor profile.
Let the bars cool completely before cutting. This will prevent the filling from oozing out and make it easier to cut neat squares.

Here are a few plum cobbler bars recipe variations I’ve tried with my family:

Plum and Almond Cobbler Bars: Add ½ cup of sliced almonds to the plum filling for a nutty crunch.
Plum and Ginger Cobbler Bars: Add 1 tablespoon of grated fresh ginger to the plum filling for a spicy kick.
Plum and Blackberry Cobbler Bars: Combine equal parts plums and blackberries for a beautiful and flavorful twist.

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My son, Tom, loves the plum and almond version, while Lily is a big fan of the classic recipe with vanilla ice cream. My husband, Mark? He’ll happily devour any version I make! I hope you’ll make this plum cobbler bars recipe your own, experimenting with different flavors and variations until you find the perfect combination for your family. Don’t be afraid to get creative and have fun in the kitchen! I hope their plum cobbler bars recipe cooking experience is filled with sweet aromas, happy memories, and delicious results. So get baking and enjoy your own plum crumble bars!

Plum Cobbler Bars: A Slice of Sunshine

Print Recipe

These plum muffins are moist, delicious, and bursting with fresh plum flavor. Follow these 5 tips to achieve muffin perfection!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Muffins
Method: Baking
Cuisine: American

Ingredients

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2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups chopped plums

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped plums.
Fill the muffin cups about 2/3 full.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add a streusel topping before baking. Store in an airtight container at room temperature for up to 3 days.