These plum bars are layered with a soft and buttery shortbread crust and spiced plum jam! This recipe uses simple ingredients and is super easy to prepare. You are going to love these soft and gooey plum bars!
I love making these plum bars at the end of the summer and fall seasons.
They have a buttery shortbread base, a layer of homemade plum jam, and are topped with more shortbread crumbs.
These bars are so delicious, every bite literally melts in your mouth with gooey plum goodness!
Even with making the homemade jam, the prep time is very minimal, making this simple recipe one of my favorites to throw together.
Serve these bars with vanilla ice cream or eat them as is for any occasion!
For more bar recipes, try Bourbon Pecan Pie Brownies, Blueberry Crumble Blondies, Strawberry Lemon Blondies, Banana Pudding Brownies, and Brown Butter Nutella Bars.
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why these plum bars are the best
- Easy recipe: With simple ingredients and minimal prep time, this recipe is easy to prepare and even easier to eat!
- Buttery crust: These crumb bars are made with a delicious buttery shortbread crust and more shortbread crumbs on top. They remind you of plum cobbler when you eat them!
- Versatile: You can easily substitute your favorite fruit and can switch up the spices as well!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Unsalted butter: This recipe is best with unsalted butter, but if you only have salted on hand leave out the ½ teaspoon of salt from the shortbread dough.
- Flour: All-purpose flour is best for this recipe and should not be substituted.
- Fresh plums: You can use any variety of plums; like red, black or yellow!
- Chai spice: The chai spice elevates the jam with warm fall spices. You can make your own blend or buy a store-bought blend. Substitute it with ground cardamom or cinnamon instead.
recipe instructions
Here is how to make these plum crumble bars! You will need a stand mixer or electric hand mixer to make the shortbread dough. Before you start, line a square 8x8 baking pan with parchment paper and preheat the oven to 350 F.
STEP ONE: Make the jam. In a small pot, add the diced plums, brown sugar, granulated sugar, and chai spice. Cook over medium heat, stirring occasionally until plums release all their juices, about 10-12 minutes. Use a masher to mash the plums. Continue cooking for another 8-10 minutes or until the jam is pretty thick.
STEP TWO: Cool the jam. Whisk the cornstarch and water together and add it to the pot. Cook for 4-5 minutes longer until the jam is even thicker and paste-like. Transfer it to a small bowl and let it cool completely before using.
STEP THREE: Combine the dry ingredients. In a large stand mixing bowl or in a large bowl (for a hand mixer) add the cold butter, all-purpose flour, brown sugar, granulated sugar, vanilla extract, and salt.
STEP FOUR: Mix the shortbread dough. Mix with the paddle attachment for 3-4 minutes until the butter is the size of small peas and the dough sticks together with squeezed in your hand.
STEP FIVE: Layer the shortbread. Reserve ½ cup of the shortbread crumb for the topping, then press the rest of it evenly into the prepared pan.
STEP SIX: Layer the jam. Use an offset spatula to spread the cooled plum filling in an even layer on top of the shortbread layer.
STEP SEVEN: Top with extra shortbread. Crumble the remaining shortbread pieces on top of the plum layer. Bake for 33-40 minutes, or until the crumble topping is starting to turn golden brown. Let the bars cool completely on a wire rack. When they are cool, chill the pan in the freezer for 15-20 minutes before removing them, and then cut them with a sharp knife. Dust with powdered sugar if desired and enjoy!
expert tips
- Use a kitchen scale. Baking with a scale is highly recommended because it is much more accurate than cup measurements.
- Let the plum jam cool. If you spread it on the shortbread while it's still warm, it will melt the butter in the shortbread.
- Make the jam REALLY thick. It should look very similar to a paste. If the jam is too thin, it will not set properly and will pool out when cut.
- Freeze them for clean cuts. For easy cutting, freeze the bars first for 15-20 minutes. Then use a sharp knife to cut them into bars.
- Baking times may vary. All ovens are different and your bars may bake quicker or take longer than the indicated baking time. Look for the crumb topping to be a golden brown to know when they are done baking.
variations
- Fruit: A few readers have made this recipe with other fruits like strawberries and blueberries!
- Spices: Add any of your favorite spices to the jam instead of chai, like cardamom, cinnamon, or vanilla bean.
storage & freezing
- Room temperature: Store the bars in the square baking pan wrapped in plastic wrap, or in an airtight container for 3-4 days.
- Freezer: Wrap the bars tightly with plastic wrap or store them in an airtight container for up to one month in the freezer.
faq's
I have not tested this recipe with store-bought jam. I am not sure it will be thick enough to hold up when cutting but would love to hear how they turn out if you try it!
more bar recipes to try
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Plum Bars
Equipment
Ingredients
Plum Jam
- 3 cups chopped red plums
- ¼ cup granulated sugar
- 2 tablespoon light brown sugar packed
- 1 ½ teaspoon chai spice
- 2 ½ tablespoon cornstarch
- ⅛ cup water
Shortbread Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter cold and cubed
- ⅓ cup granulated sugar
- 2 tablespoon light brown sugar packed
- ¾ teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Prepare a square 8x8 baking pan with parchment paper and set it aside.
- Add the plums, sugar, brown sugar, and chai spice to a pot. Cook over medium-high heat for 10-12 minutes or until they release all their juices. Use a masher to mash them. Continue cooking for another 8 minutes, or until the jam is thick.3 cups chopped red plums, ¼ cup granulated sugar, 2 tablespoon light brown sugar, 1 ½ teaspoon chai spice
- Whisk together the cornstarch and water and pour it into the pot.2 ½ tablespoon cornstarch, ⅛ cup water
- Cook for another 5 minutes, or until the jam is even thicker and paste-like.
- Transfer the jam into a small bowl and place it in the fridge to chill.
- When the jam is completely cool, make the shortbread.
- In a stand mixing bowl combine the butter, flour, sugar, brown sugar, and salt on low speed with the paddle attachment until the dough is crumbly and in pea sized pieces, this can take anywhere from 3-6 minutes.2 cups all-purpose flour, 1 cup unsalted butter, ⅓ cup granulated sugar, 2 tablespoon light brown sugar, ¾ teaspoon vanilla extract, ½ teaspoon kosher salt
- Preheat the oven to 350 F/180 C.
- Reserve ½ cup of the shortbread dough and set it aside.
- Evenly press the rest of the shortbread into the prepared baking pan.
- Evenly smear the cooled jam on top of the shortbread.
- Sprinkle the reserved shortbread crumbs on top of the jam.
- Bake for 33-38 minutes, or until the top of the shortbread is starting to turn golden brown.
- Let the bars cool completely on a wire rack.
- When cool, place the pan in the freezer for 15-20 minute to harden. Then remove them from the pan and use a sharp knife to cut them into clean bars. Dust with powdered sugar and enjoy!
Notes
- Use a kitchen scale. Baking with a scale is highly recommended because it is much more accurate than cup measurements.
- Let the plum jam cool. If you spread it on the shortbread while it's still warm, it will melt the butter in the shortbread.
- Make the jam REALLY thick. It should look very similar to a paste. If the jam is too thin, it will not set properly and will pool out when you cut them.
- Freeze them for clean cuts. For easy cutting, freeze the bars first for 15-20 minutes. Then use a sharp knife to cut them into bars!
- Baking times may vary. All ovens are different and your bars may bake quicker or take longer than the indicated baking time. Look for the crumb topping to be a golden brown to know when they are done baking.
- Room temperature: Store the bars in the loaf pan wrapped in plastic wrap, or in an airtight container for 3-4 days.
- Freezer: Wrap the bars tightly with plastic wrap or store them in an airtight container for up to one month in the freezer.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in October 2021 and has been updated with new photos and content.
Jessi says
I loved this recipe! My bars turned out perfect and so yummy 😍
Cambrea Gordon says
Glad to hear it Jessi! 🙂
Gail says
Quick question…. Do you peel the plums or leave skin on?
Cambrea Gordon says
Leave the skin on! The skin has natural pectin in it which helps the jam get super thick!
Emma says
I made these for a surprise monday treat at the hospital i work at and everyone loved them!!
Tayler says
I made these plum bars over the weekend and they were incredible! Thanks so much for sharing the recipe!
Andrea says
Oh my, spiced plum jam in these crumble bars sounds absolutely fabulous! I'm looking forward to making these.
Kelley says
These were so good! My family loved them thank you!
Dana says
These were so so tasty and, I have to say, SO pretty! They went really quickly. I'll be making more soon, it's being demanded of me 😉
Jean says
Wow, just Wow! I didn't add chai or any other spice.
I make strawberry jam every year. This was easier and jelled better!
cambreabakes says
Hi Jean! YAY! I am so glad to hear that, and also I am loving the strawberry jam idea! I might have to do a spin off of these bars with strawberry 😉 I super appreciate you taking the time to leave a review and comment. Best, Cambrea
cambreabakes says
Hi Jean! I am absolutely thrilled to hear you loved this recipe! It's one of my favorites in the late summer/early fall. I appreciate you taking the time to leave a review! Best, Cambrea
Amy Thrush Dreves says
I followed the instructions to a t. Shouldn’t there be baking soda or powder in the recipe?. My dough mixture is a slurry of wet flavorful goo after being in the oven for over 40 minutes. I suppose I serve it over ice cream. I don’t want to waste those home grown plums. This recipe has inspired me to make a batch of chai plum jelly.
cambreabakes says
Hi Amy! There isn't any baking powder or soda in the shortbread because it isn't meant to rise in the oven. The shortbread is supposed to be really dense and not wet so that it will hold up against the jam. I'm curious if your jam wasn't thick enough? If you watch the video, the jam should be super super thick, almost like a paste! Or if your jam was still really hot when you smeared it on top of the shortbread? I'm so sorry you're having trouble with the recipe!
Heidi says
When using Chai Wala for this recipe, should the plum jam mixture be strained? Curious about the rough chai mixture (pods).
cambreabakes says
Hi Heidi! When I measured out the chia mix, I removed some of the larger pods and seeds and tried to use just the smaller bits. It was very hard to strain the jam once it was made because it is so thick!
Callan says
These were FABULOUS. I had a ton of leftover plums to use up and ended making another batch immediately after I tried the first ones. The chai comes through perfectly and you can never go wrong with shortbread. Such a perfect combo and recipe!