Plum & Blackberry Pie Bars
For months now, I’ve been envious of anyone who has gone on either a photography or cooking workshop. Or worse yet: a food photography workshop. I sit here, thinking about it, talking about it.. and then never actually doing it. No more! I’ve taken the leap! I’ve signed up for a workshop that starts next weekend. NEXT WEEKEND. I knew as soon as I read about the workshop that it was exactly right for me. That was three days ago, and somehow Boyfriend managed to convince me to do it. Just book it and go! That’s why I bake for him when he asks, he totally deserves it. Enter: Plum & Blackberry Pie Bars.
First: more about the workshop. It’s perfect for me! Perfect, with a capital P. The whole thing is taking place in Notting Hill, London. If you know me in real life, you know that Notting Hill my #1 guilty pleasure. I’ve seen it well over 10-times & feel no shame. Notting Hill as an area also happens to be part of London that has evaded me on past visits & I’m dying to see those colorful houses with my own two eyes. Not to mention the fact that London is literally about an hour’s plane ride from Dublin. I mean, come on. After committing to the workshop, the little details started to fall into place. Accommodation, time-off work, flights, everything. I’m so excited!
There’s one more thing about the workshop that has me squealing. You guys are familiar with Joy the Baker, right? It’s my all-time favourite food blog, and where I became inspired to start my own baking blog. Well, Joy the Baker herself is going to be one of five ladies heading up the workshop! I’ll get to learn from my baking idol – in person! It’s both a point of excitement and stress for me. The excitement is obvious, but I’m stressing about keeping my inner fan-girl under control.
why plum and blackberry pie bars?
Now, these bars. The workshop has given me a little kick to get back into our imperfect little kitchen & coax out something delicious. The weather is becoming colder and miserable, and we’re craving warm, butter-filled baked goods. Pie bars are the obvious choice, & our supplies dictated that they be Plum & Blackberry Pie Bars. This is a very satisfying recipe. The pie bars are hearty, comforting, gooey, flavoursome. And they are so versatile – they can literally be made with any fruit you have. See other options here!
Plum & Blackberry Pie Bars
Buttery shortbread base, plum & blackberry filling, oaty crumble. Perfection!
Yield: 9 large bars
Author: Vicki
INGREDIENTS
for the base
170 g salted butter, browned and cooled slightly
255 g plain flour
60 g light brown sugar
for the crumble topping
125 g plain flour
45 g jumbo oats
100 g light brown sugar
1/4 tsp baking powder
115 g salted butter, at room temp
for the filling
1 tsp vanilla extract
50 g caster sugar
1 tsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp plain flour
200 g blackberries, halved
460 g plums, pitted and coarsely chopped
DIRECTIONS
Preheat the oven to 180C & grease & line a 9 x 9-inch brownie tin with baking parchment; set aside.
In a large bowl, combine the flour with the brown sugar. Pour in the cooled brown butter & mix until a ball of dough forms. Neatly press the dough into the prepared tin until evenly dispersed & bake in the preheated oven for about 20 minutes, or until lightly golden. Set aside to cool.
Next, make the crisp topping. Using your fingertips, combine all of the ingredients in a large bowl until crumbs start to form. Set aside.
Now, the filling. Add the sugar, vanilla extract, & lemon juice to a large bowl & use your fingers to fully incorporate. Mix in the spices and the flour. Finally, add the plums & blackberries to the bowl & toss thoroughly.
Pour the filling over the par-baked crust & sprinkle the crisp topping evenly over the top. Bake in the oven for 30-40 minutes, or until the fruits start to release their juices.
Leave to cool completely before slicing. Enjoy slightly warm with some whipped cream!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
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