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Peach Plum Crumble Bars

Prep Time 20 minutes
Cook Time 1 hour
Servings 9 square bars

Ingredients

For the crust and crumble:

  • 5 tbsp (71g) butter, melted
  • 2 tbsp (40g) maple syrup
  • 2 tbsp (20g) coconut sugar
  • 1 tsp vanilla extract
  • 1½ cups (162g) rolled oats
  • 1½ cups (153g) raw walnuts
  • ½ tsp kosher salt

For the filling:

  • 1 lb peaches, pitted and chopped (about 2½ cups*)
  • 1 - 2 tbsp maple syrup, depending on the sweetness of the fruit (optional)
  • 2 tbsp tapioca starch (or cornstarch)

To serve:

  • Whipped cream, whipped yogurt, plain yogurt, or vanilla bean ice cream (optional)
  • *You need 4 cups of chopped fruit. The peach/plum mix is my favorite, but you could use all plums or all peaches. If using all peaches, add 1 tablespoon of lemon juice to give the filling enough tartness. If using all plums, be sure to add in the maple syrup for sweetness.

Items you can prep ahead (optional)

  • Make the crumble/crust mixture
  • Pit and chop 4 cups worth peaches and plums
  • Make and bake the bars up to 2 days ahead

Instructions

  • Preheat the oven to 350°F. Line a standard 8x8 or 9x9-inch baking dish with parchment paper.
  • To a medium-large microwavable bowl, add the butter and microwave until just melted. Stir in the maple syrup, coconut sugar, and vanilla until combined.
  • To a high-speed blender or food processor, add the oats and pulse into a coarse flour. Add the walnuts and pulse/blend again into a coarse flour. You want a crumbly meal with some texture remaining — don't process it into a fine flour. Transfer to the bowl with the butter mixture. Add the salt and mix until thoroughly combined.
  • Reserve 1 cup of the crust mixture to use for the crumble topping. Transfer the remaining mixture to the prepared baking dish and press it into an even, compact layer. Bake for 15 minutes.
  • Meanwhile, in the same bowl you used to make the crumble, add the peaches, plums, starch, and sweetener (if using). Use your hands to gently toss to combine.
  • Spread the peach-plum filling evenly over the prebaked crust. Crumble the reserved crust mixture evenly over the top.
  • Bake for 40–45 minutes, or until the filling is bubbling around the edges and the crumble topping is deeply golden brown in spots. It is better to slightly overbake these than underbake them, but watch that the topping doesn’t burn.
  • Allow the bars to cool completely in the baking dish, then transfer the baking dish to the fridge for at least 2 hours or overnight. Chilling the bars helps everything solidify and slice more easily. Slice into 9 squares.
  • Serve them as is or with your creamy topping of choice.

Notes

Substitutions:

  • To make vegan, replace butter with 4-4.5 tablespoons coconut oil. Star with 4 tablespoons. If the mixture feels dry, add some more. 
  • To make nut free, replace walnuts with pumpkin seeds. Add an extra tablespoon of butter to the mix (pumpkin seeds don’t have as much fat as walnuts).

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Eat these straight out of the fridge or let them sit out a bit to come to room temp if you want a softer texture.