Tag Archives: plums

Plum Crumble Bars

2 Oct

I never thought I’d be one to say I was excited for plum season. Truth be told plums are towards the bottom of my list of favorite fruits. But, after last season, my opinions changed completely. My in-laws have a veritable grove of plum trees and convinced me to take a small box home last year when we went to visit. I was not excited about them. However, I took my mother-in-law’s advice and made a pie out of them. And then my world was changed forever.

Cooked plums have got to be the most underrated thing in the world. So sweet, flavorful, and delicious it’s a wonder more people don’t know about them. This year I was pining for plum season and was ecstatic to bring home a large box of plums from my in-laws to fill up my freezer for year-round treats.

I found a couple amazing recipes last year that I loved, namely Perfect Plum Pie and Plum Pocket Pies. These crumble bars are my latest find and may very well be my favorite of the three recipes. It’s so easy to make and turns out so beautiful. If you decide to make it for yourself, don’t be alarmed at the dry nature of the crust/crumble mixture. It will magically change from a dry floury looking mess to golden buttery crusty deliciousness. Oh and don’t forget the vanilla ice cream!

plum bars

For Plum Mixture:

  • 4 cups thinly sliced plums
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch

For Crust & Topping:

  • ½ cup white sugar
  • ½  cup brown sugar, packed
  • 1 teaspoon baking powder
  • 3 cups flour
  • 2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • pinch of ground cloves
  • ¼ teaspoon salt
  • 1 cup unsalted butter, chilled (not frozen)
  • 1 egg

Directions:

1. Preheat oven to 375°F and grease a 9 x 13″ pan.

2. Toss plum slices with the 2 Tbsp. sugar and 1 Tbsp. cornstarch and set aside.

3.  In a large bowl (or the bowl of your food processor) whisk together the brown and white sugar, baking powder, flour, spices, and salt. Cut butter into approximately 1 Tbsp. size chunks and add to flour mixture. Using a fork, pastry cutter, or your hands, work the butter into the flour mixture until it becomes crumbly (or pulse a few times in the food processor). Then stir in the egg. The mixture will be very dry and crumbly.

4. Firmly press two thirds of the crumble mixture into the bottom of the 9 x 13 pan. Then evenly layer the plum slices on top. Sprinkle the remaining crumble on top and bake for about 40 minutes or until the topping has turned golden and the fruit is bubbling.

5. Remove from the oven and allow to cool before slicing and serving.

Adapted from Clockwork Lemon

Perfect Plum Pie

10 Oct

plum pie

This is another recipe I decided to use my box of plums on. The assembly was simple enough that I actually made three pies at once! Good thing they turned out! I have to say I was a bit alarmed when I put the topping on as it looked like I’d covered all the beautiful plums with nothing more than a thick layer of flour. I was relieved and delighted to see the results. Be fair warned this pie is not in the least bit healthy. Pretty sure there was about 50 pounds of sugar in it. But, when this is the result, who cares? Had I known plum pastries were so delicious and easy to make, I would have done this years ago.

Go to Recipe

Plum Pocket Pies

10 Oct

I was lovingly gifted with a box of fresh plums from Seth’s parents on our recent trip up to Idaho. I have to be honest and say that normally I’m not a huge fan of plums and I didn’t know what I was going to do with all of them. But, Seth’s mom insisted that plum pies were delicious so I figured I’d start there and see what happened. I’m not really sure how I came upon the pocket pie idea, but once I saw it, I had to get me one. There are several varieties available, but I chose the Nordic Ware Pocket Pie Crimper because it featured metal hinges instead of plastic, and was very affordable at about $12. I do have to say I didn’t press down on the handles (just pushed on the edges) as they didn’t provide enough pressure and felt a bit flimsy, but other than that I was very happy with it. These pies turned out so delicious, I can’t wait to see what other concoctions I can create!

plum pocket pies

  • 1/3 cup sugar (plus additional for sprinkling)
  • 2 teaspoons cornstarch
  • 1 1/2 cups diced plums (approximately 10 small plums)
  • 1 package Pillsbury Refrigerated 9″ Pie Crusts (2 crusts)
  • 1 egg, beaten

Line a baking sheet with parchment paper and heat oven to 400 degrees. Combine 1/3 cup sugar and cornstarch in a medium bowl. Add diced plums and toss gently to coat; set aside.

Using the back of the pie press, cut 2 circles out of each crust. Combine the scraps and roll out into another circle and cut with the pie press, giving you 3 total rounds per pie crust. One at a time, place each round on the indented side of the pie press and place 1/4 cup of the plum mixture in the center (I used an ice cream-sized scoop). Use a pastry brush to coat the edge of the crust on one side with beaten egg. Carefully fold the press together, evening out the layer of plums as necessary. Press tightly to seal and remove pie to baking sheet. Repeat with remaining rounds.

Brush the tops of each pie with beaten egg and  sprinkle with sugar. Cut two 1-inch slits in the top to vent. Bake for 20-25 minutes until pies are golden brown. Allow to cool for about 10 minutes and serve.

Makes 6 pocket pies

Adapted from Home is Where the Boat Is

%d bloggers like this: