Fall in love with these easy Apple and Plum Crumble Bars. They’re filled with tart apples and sweet plums, all layered between buttery, cinnamon-spiced oat crumble for a handheld treat that’s perfect for autumn.
These crumble bars work beautifully as a Thanksgiving dessert, an after-school snack, or a cozy fall treat. Serve warm with a scoop of vanilla ice cream for a classic crumble experience.
Growing up on the farm, fruit crumbles were a rustic staple. Crumble bars are a family favorite because they’re easier to eat and transport—no bowls or spoons required. The bottom and top layers are a buttery, cinnamon oat crumble, while the center is a bright apple and plum filling that bakes up soft and jammy.
Crumble bars are ideal for fall gatherings, lunch boxes, and holiday dessert tables. They hold together well, travel easily, and taste just like a traditional crumble with less fuss.
Ingredients for Apple and Plum Crumble Bars
These bars have three layers but use just a handful of pantry staples plus fruit. Below are ingredient notes and simple substitutions to make the recipe work for different diets.
- Apples: Honeycrisp are ideal for their firmness, but Fuji, Pink Lady, or Jazz work well. Peel and dice into small pieces.
- Plums: Any variety of plums is fine. Dice to match the apple pieces; no need to peel since they soften during baking.
- Oats: Use old-fashioned rolled oats. Quick oats can make the bars crumbly.
- All-Purpose Flour: Can be swapped 1:1 with gluten-free flour if needed.
- Almond Flour: Adds moisture and tender texture. You can substitute more all-purpose flour if unavailable.
- Brown Sugar: Light or dark brown sugar gives caramel notes. Swap for coconut sugar or cane sugar if preferred, noting minor texture changes.
- Ground Cinnamon: Adds warm spice—essential for a classic crumble flavor.
- Unsalted Butter: Use dairy or plant-based butter; salted butter works too.
- Cornstarch: Thickens the fruit filling. Arrowroot or a bit of flour can be used instead.
- Fresh Lemon Juice: Brightens the filling. Apple cider vinegar can substitute if needed.
How to Make Apple and Plum Crumble Bars
Quick overview: mix the oat crumble, press most into an 8×8 pan for the crust, add the fruit filling, top with remaining crumble, and bake until golden and bubbly.
1. Prepare the oat crumble and crust. Combine melted butter, rolled oats, all-purpose flour, almond flour, brown sugar, and cinnamon. Press two-thirds of the mixture firmly into a prepared 8×8 pan to form the crust.
2. Make the filling and assemble. Toss diced apples and plums with cornstarch, lemon juice, and brown sugar. Spread the fruit over the crust and sprinkle the remaining crumble on top.
3. Bake and cool. Bake until the topping is golden and the filling bubbles. Cool completely in the pan, then cut into squares. Serve warm or at room temperature, optionally with vanilla ice cream.
Full measurements and step-by-step instructions are included below.
Storing Information
Store the bars in an airtight container, pre-cut into squares with wax paper layers to prevent sticking. At room temperature they’ll keep for about 3 days, or up to 7 days refrigerated.
To freeze, place cut bars in a sealed freezer bag or container for up to three months. Thaw to room temperature before serving.
Helpful Recipe Tips
Secure the parchment paper. Use binder clips to hold parchment in place while pressing the crust—remove clips before baking.
Make substitutions easily. For gluten-free bars use 1:1 gluten-free flour and oats. For dairy-free or vegan versions, use plant-based butter and swap brown sugar for coconut sugar if desired.
Scale up for a crowd. Double the recipe for a 9×13 pan if you want more bars.
Try other stone fruits. Peaches, apricots, or cherries can replace or accompany plums—choose firm, ripe fruit for the best texture.
Frequently Asked Questions
Yes. Peeling the apples prevents chewy, stringy bits from developing as they bake and gives a smoother texture in each bar.
More Fall Dessert Recipes For You To Try
- Apple Spice Cake with cream cheese buttercream
- Viral Pecan Pie Dip
- Caramel Apple Pie Dip
- Glazed Pumpkin Chai Cookies
- Apple Crumble Tart
- Caramel Cinnamon Cake with cinnamon cream cheese buttercream
- No Bake Turtle Pie
- Pecan Upside Down Cake
- Pumpkin Pie Dip topped with whipped cream
- Butterscotch Pudding Filled Cupcakes
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Apple and Plum Crumble Bars
EQUIPMENT
-
8×8 inch baking pan
INGREDIENTS
Oat Crumble
- 1 cup old fashioned rolled oats
- ¾ cup all-purpose flour
- ¼ cup almond flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
Apple and Plum Filling
- 1 cup apples, peeled and diced
- 1 cup plums, diced
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice, fresh (or apple cider vinegar)
- ¼ cup brown sugar
INSTRUCTIONS
- Preheat oven to 375 °F and center the rack. Line an 8×8 baking dish with parchment and spray with non-stick spray. (Use binder clips to secure parchment while assembling; remove before baking.)
- In a medium bowl, combine oats, all-purpose flour, almond flour, brown sugar, cinnamon, and melted butter. Mix until the butter evenly coats the dry ingredients.
- Press two-thirds of the oat mixture firmly into the bottom of the prepared pan, using the bottom of a glass or measuring cup to compact it.
- In another bowl, toss the peeled and diced apples and plums with cornstarch, lemon juice, and brown sugar. Spread the fruit evenly over the crust.
- Crumble the remaining oat mixture over the fruit and bake for 40–45 minutes, until golden and the filling is bubbling.
- Cool completely in the pan to room temperature, then cut into 12 squares. Serve plain or with vanilla ice cream.
VIDEO
RECIPE NOTES
Gluten free: Use 1:1 gluten-free flour and oats.
Dairy free: Use plant-based butter.
Vegan: Swap brown sugar for coconut sugar and use plant butter.
STORING INFORMATION
- At room temperature, covered and airtight, up to 3 days.
- Refrigerated, covered and airtight, up to 7 days.
- Frozen, airtight, up to 3 months. Thaw to room temperature before serving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
