Plum and rosemary crumb bars

These were pretty damn good, if I do say so. And I don’t like plums. They’re kind of a nod to Indian summer,  a hybrid of juicy end of summer plums, and a hint of autumnal rosemary in the crumble part to balance the sweet and sourness of the fruit.

Plum and rosemary crumb bars

servings: 24


  • 4-5 ripe plums (any variety you like)
  • 1 cup of butter, chilled and cubed
  • 2 cups of flour
  • 1 cup of brown sugar
  • 1 cup of rolled oats
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon rosemary (finely minced)
Preheat the oven to 375. Butter a baking dish or line with wax paper. Combine dry ingredients, rosemary, cinnamon and butter, and incorporate until a nice crumb starts to form. Set aside 2 cups. Mold the rest into the bottom of the baking dish and bake for about 20 minutes, until firm. Remove and let cool about 10 minutes. Meanwhile, slice the plums and arrange on the crust. Top with the remaining crumb, and bake for about 40 minutes. Slice and serve warm or at room temperature.