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Plum & Blackberry Pie Bars

Buttery shortbread base, plum & blackberry filling, oaty crumble. Perfection!
Servings: 9 large bars
Author: Vicki


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


  • 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 theĀ  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!