Plum and walnut bars

These plum and walnut bars are such a wonderful tin-filler. Try for a moreish morning or afternoon tea snack - the combination of jammy plum filling and crispy topping is to die for!

By Nici Wickes
  • 50 mins preparation
  • 55 mins cooking
  • Makes 20
  • Print


  • 170 g butter, at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups plain flour
  • 1/2 tsp sea salt
  • 2 tbsp butter
  • 3 cups chopped fresh plums
  • 2 heaped tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch nutmeg
  • 170 g butter
  • 1/2 cup brown sugar
  • 3/4 cup plain flour
  • 1/4 cup ground almonds
  • 1/2 tsp baking soda
  • 1 cup rolled oats
  • 1/2 cup walnut pieces


  • 1
    Preheat oven to 180°C. Grease and line a Swiss roll-type tin that's 20-30cm in size. Make sure the baking paper comes up the sides.
  • 2
    Cream the butter and sugar until light and fluffy. Briefly beat in the flour and salt until a dough forms. Transfer to the lined tin and press into an even layer. Bake for 20 minutes or until golden brown.
  • 3
    While the crust bakes, melt the butter in a heavy-based pan and add the remaining filling ingredients. Simmer for 10-15 minutes or until the plums are cooked, some of the liquid evaporates and the mixture becomes a bit jammy. Cool.
  • 4
    Make the topping by processing the butter, brown sugar, flour, ground almonds and baking soda until it resembles crumbs. Stir through the oats and walnut pieces.
  • 5
    Spread the cooled plum mixture over the cooled crust. Scatter the topping evenly over the filling, pressing it into the fruit layer slightly.
  • 6
    Bake for 45-55 minutes or until the top is golden.
  • 7
    Cool completely before cutting into long, thin bars, approximately 3cm x 10cm.


These bars keep well in the freezer for 3-4 weeks, so are a great standby.

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