Plum Ginger Crumble Bars

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Sticky and fresh plum compote is zinged up with a twist of ground white pepper, cinnamon, and fresh ginger. These plum ginger jam bars have a crisp crumble of brown sugar sweetened oats and buckwheat flour encasing them. They are refreshing, lightly spiced, and zany. They’re also very easily made into vegan crumble bars by swapping the melted butter for coconut oil. Bonus, each bar is less than 100 calories!

These plum ginger crumble bars are nutty and earthy, with spicy hints of Autumn. These crumble bars would be ideal for your brunch spread, picnics or potlucks! These vegan bars are low calorie and free from gluten and dairy. But they have more flavor and texture than you can imagine! My kids didn’t even realize they were eating such healthy bars.

I’m reveling in the falling leaves, gloomy yet romantically gorgeous weather, and all the fall food! The girls have a new love for plums and have asserted that as their new fruit of choice. I selected red plums for this plum ginger crumble since they’re crisp, tart, and have a lovely red hue. They also stand up well as a slightly tangy fruit compote.

These bars also very easy and quick to put together with common pantry ingredients. See recipe notes for alternate ingredient options. Alternatively, they can simply be made into a full crumble dessert served warm with ice cream.

Plum Ginger Compote

The filling for the plum ginger crumble bars is fresh and fruit forward. Raw sugar Macerated plums are touched with lemon juice, and freshly grated ginger. A touch of cornstarch is added to gently thicken it up as it cooks.

The plum and ginger compote is the first step to making the plum ginger crumble bars so it has time to macerate.

Macerated fruit is fruit mixed with sugar to create a juicy and sweetened mixture that can be used as filling, topping, and more.

Plums are in season in October and early Fall. Red plums are sweet while also being slightly sour. Plums are perfect for jams and fillings like this one. They marry beautifully with zany ginger and the earthy, nutty, oaty crumble.

First, preheat the oven to 375 degrees F. Line the bottom and sides of a 9 inch square baking pan with parchment paper and set aside. I like to use parchment paper when making bars, blondes, and brownies for super easy removal from the pan. But you can also grease the pan with coconut oil cooking spray if you choose.

To make the compote, pit and dice up the plums. Put them into a large bowl. Then add raw, coarse sugar, along with that the rest of the ingredients and leave it to macerate while you make the crumble.

Buckwheat, Oat, pecan Crumble

The plum and ginger crumble bars have such a standout crumble! By now you all know I have been loving alternative flours. Especially robust, dark, flavorful ones like Buckwheat. Buckwheat is gluten free. It has a bold and slightly bitter taste to it that pairs perfectly with jammy and fruity elements like the plum compote. Try Rye Chocolate Chip Cookies, Healthy Banana Pumpkin Bread, and Fig and Walnut Tarts!

The crumble is a combination of chopped pecans, buckwheat flour, and old fashioned oats. Because these are “crumbly” ingredients, these bars must cool and sit for at least a couple of hours before cutting so they hold together into bar form. As I mentioned, you can also throw this together as a crumble dessert.

But for this yummy plum bar recipe, you will be layering the crumble and compote.

First, melt the coconut oil or butter and then set it aside. In a large bowl, mix together all of the ingredients. Then drizzle in the melted butter and stir it up. Leave the lumps in tact, they are so crunchy and tasty little bursts of flavor.

Then remove half of the compote and press into the bottom of the pan. Pour on that plum and ginger compote. Make sure to pour in the fruit juice as well. That will bubble up and create sticky pockets within the crispy crumble.

Then sprinkle on the remaining crumble. Bake for 35-40 minutes, until bubbly and crisp. Then allow to cool in the pan until it is room temperature before cutting and serving.

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