Spiced plum crumble bars

Anina's Recipes
14 bars servings Prep: 30 mins, Cooking: 40 mins
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By Food24 June 18 2018
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Ingredients (17)

for the base
150 g butter — softened
75 g castor sugar
5 ml vanilla — extract
225 g flour
pinch salt
7 - 8 plums
1 tsp mixed spice — ground
1 tsp cinnamon — ground
2 Tbs sugar
1 Tbs cornflour — maizena
for the crumble topping
240 g butter — softened
180 g castor sugar
240 g flour
pinch salt
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Preheat the oven to 180°C. Grease and line a 20 x 30cm baking dish.

Make the base by creaming together the butter, sugar and vanilla until light and fluffy.

Add the flour and mix until just combined (it will still be crumbly).

Press the base mixture into the tin and bake for 10 mins. 

Allow to cool to room temperature.

Next, make the crumble topping. Cream together the butter and sugar. Stir in the flour, then use your fingers to squish the mixture into a crumble texture. 

Set aside.

Just before baking, stone and roughly chop the plums. 

Stir in the spices, sugar and cornflour, then spoon over the cooled shortbread base as evenly as possible.

Sprinkle over the crumble topping, then bake for 30-35 mins, or until the topping is golden.

Leave to cool in the tin for 20 mins before slicing.  The bars can be refrigerated or frozen in an airtight container but they do tend to lose their crispness. 

Reheat in a 200°C oven for a few mins before serving.

Reprinted with the permission of The Sweet Rebellion. Click here for more recipes.


Plum and cinnamon cake

40 mins Pre-heat the oven to 180°C. Line an 18cm loose-bottom cake tin with baking paper. Pour the butter into the tin and swirl to coat. Arrange the plums, skin side down, in the tin. Combine the xylitol, oil and vanilla and whisk with an electric mixer, 3 minutes.

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