Hellooooooo, Party Week people! I’m thrilled to be joining this all-star cast of contributors to BAKED (as a longtime fan, myself), and look forward to getting to know this community even better. With that in mind, I chose to make a dessert with one of my favourite late summer/early fall ingredients: Italian-style plums (also called blue plums, or prune plums). They’re mouthwateringly tart and packed with flavour, plus they cook down into a beautiful jammy filling.
These plum and cardamom crumble bars come together in no time, since the base and the crumb topping are all one mixture, and (as an added bonus) there’s no par-baking required for the base. The hardest part is letting them cool completely in order to get a clean slice, but if you were really pressed for time, you could just scoop the mixture out into bowls while it was still warm and serve it with vanilla ice cream, like a standard crumble but with bonus crispy bits–and who doesn’t love bonus crispy bits?…
