The PLUMBLE Bar

Canadians have a hard time saying goodbye to summer. After months of outdoor adventures, BBQs, and fresh, local produce, the thought of cooler weather and shorter days feels more than bittersweet. The upside of the cooler weather? It finally feels good to turn the oven on! While local peaches and cherries are gone, there are still baskets of blue plums waiting to be baked. In the oven, they turn sweet and jammy, perfect for cozy desserts.

When you’ve got flavourful fruit, you don’t need many extras. Just a hint of cinnamon and cardamom will make these bars feel special without overwhelming them. And as fall approaches, it’s the perfect time to assess your spice cabinet and stock up for the season ahead (dare we say… the holidays?).

We carry only the highest quality spices at Flavourfull. Our selection—from Épices de Cru, Diaspora Co, Burlap & Barrel, and New York Shuk—is sourced from companies that prioritize relationships with growers and a sustainable spice trade. These are the spices that will elevate your cooking and add layers of flavour to every dish.

But back to baking… Ready for a treat that’s both comforting and easy? These Plum Crumble Bars (Plumble Bars?!?) are buttery, a little tart, and the perfect way to welcome fall.


Plum Crumble Bars aka The Plumble Bar
Built on an easy shortbread-like crust that comes together in a flash, these jammy bars tick a craving for pie with a whole lot less effort.

Crust:
1/2 cup unsalted butter, cut into pieces
1 cup all-purpose flour
3 tbsp granulated sugar
1/2 tsp Diamond Crystal Kosher salt
1 egg yolk
Filling:
1 lb small blue prune plums, (about 14)
3 Tbsp granulated sugar
4 tsp tapioca starch
Topping:
3 Tbsp light brown sugar
1/4 cup all-purpose flour
2 tbsp unsalted butter
1/4 tsp Diamond Crystal Kosher salt
1/4 tsp ground Burlap & Barrel Royal cinnamon
1/4 tsp ground cardamom
2 tbsp finely chopped toasted almonds

1. Preheat oven to 350F. Line an 8-in square pan with parchment paper.
2. Combine butter, flour, sugar and salt in a food processor or bowl, and pulse or use your fingers to work mixture until butter is the size of small peas. Add egg yolk and pulse or mix until dough begins to clump together. Sprinkle into prepared pan and press down with your fingers to make an even layer. Bake for 20 min or until crust is lightly golden. Let cool slightly.
3. Cut prune plums in half lengthwise, remove pits, and quarter or slice depending on size. Toss plums with sugar and tapioca and set aside for 20 min or until they are juicy.
4. Combine light brown sugar, flour, butter, salt, cinnamon and cardamom in the food processor or bowl and pulse or work until it has come together in a crumbly mixture. Add almonds and work slightly to incorporate. Spoon plums and any juices over the crust in an even layer. Sprinkle evenly with crumble mixture. Bake for 1 hour or until plum juices are bubbling and syrupy. Cool and cut into squares.