A delicious and healthy breakfast treat!
These little beauties are ridiculously tasty, so much so that you might forget they actually include some pretty nutritious ingredients. I was inspired to make them when I spotted some perfectly ripe plums from Warners Farm in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market. While the plums are a fantastic choice, I am confident the bars would be equally delicious made with any fruit, especially ones with a bit of tartness to them. I made a batch with gluten-free flour and vegan margarine and that was also very successful. I plan to try them with raspberries next. They’re so quick and easy to prepare, I know I’ll be making these often as they were a huge hit with my family.
- 3/4 cup (185 mL) flour
- 3/4 cup (185 mL) rolled oats (not instant)
- 3/4 cup (185 mL) brown sugar
- 1/2 teaspoon (2.5 mL) each baking powder and baking soda
- 1/2 teaspoon (2.5 mL) salt
- 1/3 cup (90 mL) chopped almonds
- 1/2 cup (125 mL) melted butter
- 1 1/2 cups (375 mL) diced plums
- 1 tablespoon (15 mL) finely minced fresh ginger (or 1/2 teaspoon powdered)
- 1 teaspoon grated orange lemon zest
- 2 tablespoons freshly squeezed orange or lemon juice
- 3 tablespoons (45 mL) white sugar
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 4 teaspoons (20 mL) flour
- 4 teaspoons (20 mL) melted butter
- Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper and set aside.
- Preheat oven to 350F.
- Prepare crust by combining ingredients in the order listed above, blending together until evenly crumbly.
- Divide crust mixture in half; pour one half into the prepared baking pan. With your fingers or a spatula, spread to form an even layer, pressing down firmly.
- Bake bottom crust for 12 minutes.
- While crust is baking, combine fruit filling ingredients in the order given and stir to blend well. Set aside.
- After bottom crust has baked, pour fruit mixture over top, using a spoon to distribute evenly.
- Sprinkle remaining crumble over top of fruit (it’s easiest to do this by hand, rather than with a spoon).
- Return the pan to the oven and bake 30 – 35 minutes more, until golden brown on top.
- Let cool on a wire rack for 10 minutes, then lift the bars out using the parchment paper as handles.
- Let cool completely on a wire rack (speed this up by putting the bars and wire rack into the fridge), then cut into 18 bars.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Makes 18 bars.