There is nothing like the joy of baking with seasonal fruits! Today I am sharing a stone fruit favorite - Peach & Plum Crumb Bars. These are SO good - lightly sweet and tart, with a soft buttery crust and crunchy crumb topping.
These Peach & Plum Crumb Bars are
- easy to make
- one bowl recipe
- so delicious!
The end result of experimenting with different flours and egg substitues is a jammy dessert, with a gentle cardamom fragrance. I love the way fruit juices ooze out while getting baked.. pure bliss!
They are absolutely non-fussy to make with minimal cleanup...One bowl for all your mixing, that's it!
Use any fruit of your choice..I'd also thrown in a handful of cherries that were about to be spoiled!
Great for all-day snacking or you could even serve a warmed up bar with a scoop of vanilla ice cream to make an indulgent dessert!!
- I like to store these bars in an airtight container in the refrigerator. The coconut oil /butter would make them too soft in our hot weather.
- If you don't have coconut flour, please use all buckwheat. Alternatively, you could mix in some all-purpose, whole-wheat or even oat flour.
- You can add oats or any nuts, seeds of your choice to the crumb topping.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Peach & Plum Crumb Bars
- 200 gms Buckwheat flour
- 40 gms Coconut flour
- 140 gms Granulated sugar
- 1/2 tsp salt
- 100 gms Coconut oil, chilled Or butter
- 8-10 Cardamom pods seeds only, pounded
- 3-4 Tbsp Coconut milk
- 2 cup Chopped fruits- peaches, plums
- 1 Tbsp Coconut oil/ Butter extra
- 1/2 cup Almond flakes
- Pre heat the oven to 180C. Grease a 9" square or round pan. I used an 8"/ 11" pan.
- Combine both the flours with salt, sugar, pounded cardamom seeds in a large bowl.
- Rub in the chilled coconut oil or butter, till crumbly.
- Keep aside 1 cup of this crumbly mixture.
- To the balance mixture, add coconut milk, 1 tbsp at a time. Mix well with a fork. Add more coconut milk till your mixture resembles wet sand.
- Pat this dough evenly at the bottom of your prepared pan. Tip over the chopped fruits.
- Add 1 extra tbsp of coconut oil or butter to the mixture you had kept aside. Mix in almond flakes and spread on top of your fruits.
- Bake for 40-45 minutes till the fruits are bubbly and the top is golden brown.
- Cool for at least 30 minutes for the fruit juices to settle down. Cut into squares and serve warm or at room temperature. I like to refrigerate the bake before cutting it into squares. Either ways, its really delicious! Enjoy!