Have you ever tried a pluot? A hybrid of plum and apricot, the pluot displays mostly plum characteristics, including smooth skin. I used the firm, tangy-sweet fruit in these crumb bars, layering slices between a cookie butter-oatmeal crumb crust and topping. With notes of gingerbread and caramel, the cookie butter adds a warming spice variation to my standard crumb preparation. If you can’t find pluots, substitute ripe plums.
Pluot Crumb Bars
5 or 6 medium pluots, thinly sliced
1/4 to 1/3 cup sugar (depending on sweetness of fruit)
1/4 tsp cinnamon
1/2 tsp vanilla extract
1 cup rolled oats
2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, melted and slightly cooled
1/2 cup cookie butter
1 large egg, lightly beaten
Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray. Combine pluots, sugar, cinnamon, and vanilla in a small bowl; set aside. Whisk together oats, flour, sugar, baking powder, and salt in a medium bowl. Cut in melted butter and cookie butter with a pastry cutter until dough is crumbly. Fold in egg with a spatula until incorporated.
Press 3/4 of the dough evenly into bottom of prepared baking dish. Pour off excess liquid from pluots and arrange slices in a single layer over crust. Sprinkle remaining dough over fruit layer. Bake for 25 to 28 minutes, or until the top and edges are golden. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days.
Yield – 24 bars (serving size: 1 bar)
Calories – 135
Carbs – 21