Plum Crumble Bars

If you’re not baking with plums, you’re missing out. These Plum Crumble Bars are buttery, fruity, and perfect for when you want a dessert that’s cozy but not too heavy. The crust and crumble topping are made from the same dough (less work!), and the middle is packed with jammy, fresh plums. They’re easy enough for a weekday bake and fancy enough for a potluck or picnic.

💛 Why I Love This Recipe

This recipe came together one summer when we had way too many plums. Now it’s one of my go-to bakes when stone fruit season hits. Warm, soft in the middle, crumbly on top—it checks every box.

One dough for both the base and the crumble
Not overly sweet—lets the plums shine
Easy to slice and share
Great warm or cold
Freezer-friendly!

🛒 What You’ll Need

For the Crust and Crumble:

1 cup unsalted butter (softened)
1 cup granulated sugar
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract

For the Filling:

2 cups fresh plums (pitted and diced)
2 tbsp granulated sugar
1 tbsp cornstarch
1 tsp lemon juice

ingredients for plum crumble bars: softened unsalted butter on a small white plate, granulated sugar in a clear glass jar, all-purpose flour in a small white bowl, baking powder and salt in tiny dishes, vanilla extract on a small white plate, diced fresh plums in a clear bowl, cornstarch in a mini dish, and lemon juice on a small white plate

🧁 How to Make Plum Crumble Bars

Step 1: Make the Crust & Crumble Mixture

In a large bowl, cream the butter and sugar. Add flour, baking powder, salt, and vanilla. Mix until crumbly but combined.

creamed butter and sugar in a bowl, with flour, baking powder, salt, and vanilla being mixed in, forming a crumbly dough

Step 2: Press Dough Into Baking Dish

Take two-thirds of the dough and press it into the bottom of a parchment-lined 8×8 inch baking dish to form the crust.

hands pressing a crumbly dough into a square baking dish lined with parchment paper, forming an even base layer

Step 3: Make the Plum Filling

In a bowl, toss diced plums with sugar, lemon juice, and cornstarch until coated.

diced fresh plums being mixed in a clear bowl with granulated sugar, cornstarch, and lemon juice, forming a glossy coating

Step 4: Spread Plum Filling Over the Crust

Evenly spread the plum mixture over the crust layer.

glossy, diced plum filling being spread over the pressed crust layer in the baking dish, the bright fruit contrasting with the pale dough.

Step 5: Crumble the Remaining Dough on Top

Sprinkle the remaining dough mixture over the plum layer like a crumb topping.

hands sprinkling loose crumbs of dough over the plum filling in the baking dish, covering it evenly but loosely

Step 6: Bake Until Golden and Bubbly

Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and the fruit is bubbly.

a golden baked plum crumble bar tray just pulled from the oven, the top crisp and golden with bubbling plum filling at the edges.

Step 7: Cool and Slice

Let cool completely before slicing into bars.

baked plum crumble tray being sliced into squares with a knife, showing clean edges and juicy plum filling in the center.

🍽️ What to Serve With

Vanilla ice cream (trust me)
Hot tea or coffee
Whipped cream
A glass of cold milk
Almond or honey drizzle on top for extra yum

❓ FAQ

Can I use frozen plums?
Yep! Just thaw and drain them first so they’re not too wet.

What’s the best way to store leftovers?
Keep them in an airtight container at room temp for 2 days, or in the fridge for up to 5.

Can I use other fruit?
Totally! Try peaches, nectarines, or even a mix of berries.

Do I need to peel the plums?
Nope. The skins soften during baking and add nice color and texture.

Can I freeze them?
Yes! Slice, wrap, and freeze for up to 2 months. Thaw in the fridge overnight.

🥄 That’s It, Friend!

These Plum Crumble Bars are one of those recipes that make your kitchen smell amazing and taste even better. Perfect for sharing (or not—I won’t judge). If you give them a try, come back and tell me how they turned out! 🍑💬