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!
- 50 mins preparation
- 55 mins cooking
- Makes 20
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Ingredients
Crust
- 170 g butter, at room temperature
- 1/2 cup sugar
- 1 1/2 cups plain flour
- 1/2 tsp sea salt
Filling
- 2 tbsp butter
- 3 cups chopped fresh plums
- 2 heaped tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch nutmeg
Filling
- 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
Method
- 1Preheat 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.
- 2Cream 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.
- 3While 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.
- 4Make 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.
- 5Spread the cooled plum mixture over the cooled crust. Scatter the topping evenly over the filling, pressing it into the fruit layer slightly.
- 6Bake for 45-55 minutes or until the top is golden.
- 7Cool completely before cutting into long, thin bars, approximately 3cm x 10cm.
Notes
These bars keep well in the freezer for 3-4 weeks, so are a great standby.
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