You’ll love this recipe for Plum Crumble Cookie Bars that I developed for Country Crock Plant Butter, because they’re so easy to make. But you’ll love it even more because they’re so damn delicious!
How easy are these cookie bars? Well, you just need one batter, with just a few simple ingredients, and you use that same batter twice. Once for the cookie base and then again for the delicious crumb topping. The plum layer in between is really the star of this dessert. No need to peel the plums as the skins on the plums contribute to the gorgeous color of the filling, so just coarsely chop them, skin and all. Add a little spice and just a bit of sugar for an amazing, sweet-tart, fruity layer in between.
Not only are these cookie bars easy and delicious, but they’re also plant-based thanks to Country Crock Plant Butter. Country Crock Plant Butter is an amazing alternative to butter. It performs like butter and delivers on flavor too.
Honestly, I’m not much of a baker and I don’t eat a lot of desserts. But, oh these cookie bars – they’re the real deal. So easy to make and even easier to eat.
- 3 cups chopped plums or pluots (about 5 plums)
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cardamom and/or ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- pinch salt
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Country Crock Plant Butter® with Avocado Oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
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Toss plums with sugar, cornstarch, spices and salt; set aside.
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Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. Cut enough parchment so ends overhang on 2 sides so you can lift the bars out after they've cooled for easy cutting.
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Combine flour, baking powder and salt; set aside. Cream Country Crock Plant Butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl. Beat in the vanilla. With the mixer on low, slowly add the flour mixture and mix until just combined.
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Reserve ¾ cup dough. Press remaining dough firmly into prepared pan. Spread plum mixture evenly over crust. Crumble reserved dough over plums.
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Bake 50 minutes or until fruit is bubbling and top is golden. Cool completely on wire rack. Grasp ends of parchment and lift crumble from pan. Slice into 16 bars.
