With a buttery hazelnut brown sugar dough that becomes both the crust and the topping, and a layer of jammy plums in between, these hazelnut plum bars are a late summer dream.
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
Servings 162-inch bars
For the dough:
1 1/2cupsall-purpose flour
1/2cupunsalted butter, cold(1 stick)
1/2cupbrown sugar, packed
1/2cupfinely chopped hazelnuts
Additional hazelnuts, for topping
For the plum filling:
Preheat your oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper (easiest method in my opinion) or grease the pan well, and set aside.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Cut in the butter with a fork, pastry cutter, or my personal preference, your fingers, until there are some pea-sized crumbs and the mixture looks like wet sand.
Mix in the brown sugar, egg, vanilla, and chopped hazelnuts. It's actually best to do this with your hands as it goes a lot faster. Make sure everything gets really well combined.
Set aside 1/3 of the mixture; pour the other 2/3 into the prepared pan and press into an even flat layer with your hands. Set aside while you prepare the filling.
In a medium bowl, toss plums, sugar, and cornstarch until plums are completely and evenly coated. Pour mixture over top of crust and spread into an even layer.
Sprinkle the remaining 1/3 dough mixture over top of the plums. No need for exact placement here - just make sure it all gets on top.
Bake for 35-37 minutes, until crust is golden and fruit may be bubbling, but it doesn't have to be. Let cool completely in the pan before lifting the parchment paper from the pan to remove the bars, otherwise they will fall apart.
Sprinkle additional chopped hazelnuts over top if desired, and serve!
Recipe adapted from my strawberry crumble bars.Bars will keep, covered in the fridge, for up to 5 days. Reheat in the microwave before serving, or serve cold, whatever you prefer. I like these plum bars with vanilla ice cream or whipped cream best.
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