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Plum Blackberry Bars made with a simple shortbread crust, ripe plums, sweet blackberries and a sweet crumble dough.
Plums and blackberries – a terrific flavor combination!
I love to eat fresh fruit out of hand. However, summer fruits and berries are so enticing that every time I buy some for snacking, I also buy some to experiment with. I love to create new flavor-packed dessert recipes like this. We’ve got lots of crumbles and fruit laden delights here on SRFD, but these new blackberry bars are one of the best so far!
What ingredients do you need to make Plum Blackberry Bars?
For the crust and crumble top you’ll need:
- granulated sugar
- baking powder
- salt
- all-purpose flour
- unsalted butter
- 1 large egg
For the fruit layer you’ll need:
- plums
- blackberries
- granulated sugar
- cornstarch
- lemon juice
How do you make this dessert?
This is one of those easy recipes you’ll want to make again and again.
- First, whisk together the dry ingredients for the crust. Add the butter, then egg and form a dough. Press a little more than half into the prepared pan. Bake the crust for 5 minutes.
- Next, combine the ingredients for the fruit layer. Pour over the baked crust, then top with the remaining dough.
- Bake until lightly browned and bubbly, then serve warm or room temperature.
The fruit cooks down and turns into an almost jam-like filling. This tart and sweet combination is so delicious, I want to turn it into jars of jam!
Do you have to use a cast iron skillet to bake Plum Blackberry Bars?
I baked these bars in my 9-inch cast iron skillet, but any similar sized cake pan will do. Square or round, it doesn’t matter. Â Cut them into wedges or bars, and serve slightly warm with a scoop of ice cream for an exceptional treat.
The fruit flavor really shines through on the simple, lightly sweet, shortbread crust. A great texture combination, with pops of flavor in every bite!
The crust is firm enough to act as a nice base, so you don’t even need a fork.
Easy to make and simple to serve, along with fantastic flavor…these Plum Blackberry Bars are perfect for gatherings, pot-lucks, or summer picnics!
There’s an old southernism: calling something “plum good.”
Translation: this is exceptional! Let me tell you these plum blackberry bars are definitely “plum good!” And…good for you!
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Plum Blackberry Bars
Ingredients
For the crust:
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups unbleached all-purpose flour
- 1 cups unsalted butter melted
- 1 large egg lightly beaten
For the fruit layer:
- 3 cups pitted plums coarsely chopped (about 4 or 5)
- 2 cups blackberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice about ½ lemon
Instructions
- Preheat oven to 350°F. Lightly grease or spray a 9 or 10-inch cast iron skillet, 9x9 square baking dish or 9-inch round cake pan with vegetable cooking spray. Set aside.
To make the crust:
- In a medium bowl whisk together 1 cup of sugar, baking powder, salt and flour. Add the butter and mix until lightly blended with a rubber spatula or wooden spoon. Add the egg and mix until the dough comes together and all ingredients are incorporated. Gently press two-thirds of the mixture into the prepared pan. Put the remaining dough in the refrigerator. Bake the crust for 5 minutes then remove from the oven to cool slightly.
To make the fruit mixture:
- In a large mixing bowl, whisk together the sugar and cornstarch. Add the plums and blackberries and the lemon juice. Fold together using a rubber spatula to combine until all sugar is wet.
- Pour the fruit over the lightly baked crust and spread evenly. Crumble the remaining chilled dough over the fruit.
- Bake the bars at 350°F for about 40-45 minutes or until the top is just lightly browned and the fruit is bubbly. Remove from the oven and cool to room temperature or serve slightly warm. Cut into bars or wedges and dust with powdered sugar if desired, or serve with a scoop of ice cream.
Recipe Notes
- Baking in cast iron may yield a darker colored crisper crust
Nutrition
Finally, here are a few more recipes you might enjoy:
Easy Plum Cobbler – sliced fresh plums topped with a sweet crumbled dough, cobbled together for a quick and easy dessert featuring these delicious, juicy fruits.
Homemade Blackberry Pie with a buttery, flaky crust and loaded with fresh juicy berries. Nothing says home like a hand crafted pie.
Blackberry Tarts ~ juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic, all American summer dessert.
We love baking in our cast iron skillet! If you don’t have one yet, check out this versatile skillet with the fantastic price! Click on the photo for more information:
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Hilah says
Wow finally a recipe that’s full-proof!
Really enjoyed this dessert, and my family loved it!!!
After bombing a few desserts this one saves the day!
Thanks, much appreciated!!!
Tricia Buice says
Thanks a bunch Hilah! So happy you enjoyed these bars. I can’t wait for our summer blackberries to come in again.
Susan says
You make the most spectacular desserts, Tricia! This looks absolutely heavenly and the crust looks perfect.
Tricia Buice says
Thank you very much Susan!
Camille says
I loved this recipe. It was so amazingly easy to make. I didn’t have any blackberries on hand, so I used blue berries & strawberries.
Tricia Buice says
Yay! Thank you Camille 🙂 We truly appreciate you trying this recipe and taking the time to comment. Outstanding!
Jennifer @ Seasons and Suppers says
My favourite part of Summer is baking with Summer fruit, so I’ll be adding this one to the baking list! Loving the combination of plums and blackberry 🙂
Tricia Buice says
Me too Jennifer! This is a great combination so I hope you give it a try 😉 Thanks!
Gerlinde @ Sunnycovechef says
A beautiful cake like this is often served in Germany. In my village they would bake them on a cookie sheet to feed a large crowd and then serve them with whipped cream. Pinned !
Tricia Buice says
I love your food stories Gerlinde and it’s so interesting how we often bake similar treats all around the world. Thanks so much!
Mary says
Plum and Blackberry – a match made in heaven! Will be making this to take to a Ladies Morning Tea tomorrow. They’ll think it marvellous, especially as it is out of season here. Fruit all saved in the Freezer!! Yum.
Tricia Buice says
Thank you Mary – I hope they all loved it. I know you’re in the middle of winter in New Zealand, but how great you have fruit in the freezer! We hope to visit your beautiful country one of these days 🙂
Chris Scheuer says
Yes, please! What a wonderful summer flavor combination – and, to me, everything is better when there’s shortbread tucked in!
Tricia Buice says
Yes and yes Chris! Thanks so much. Hope your move is going well 😉
Angie@Angie's Recipes says
This screams SUMMER out loud! Love that thick layer of crust 🙂
Tricia Buice says
Thanks Angie – the crust crumbles nicely, and is not too hard. Almost like a thick shortbread cookies. It’s a nice base for this jammy filling. Thanks again!
sue @theviewfromgreatisland says
I’m crazy for plums right now, so I’m planning to to eat my way through your plum archives, this looks amazing, as usual, Tricia 🙂
Tricia Buice says
Me too – thanks Sue!
Julie G says
These are gorgeous and would look beautiful displayed on a dessert table. Wondering which brand tart pans are your favorite? Are they the dark nonstick or traditional looking?
Julie G says
Sorry Tricia, I was looking at the blackberry tarts when I asked this question!
Tricia Buice says
Haha – anything blackberry has my attention – just click over to the recipe and check out the Amazon link at the bottom of the post for info on the pans. Hope you’re having a great week and thanks so much!
Tricia Buice says
Hi Julie! I love those little tarts – and had such a great time making them. If you click over to the recipe and scroll to the very bottom of the post, I have an Amazon link to the pans I used. I’ve made a lot of sweet and savory recipes in those little pans. They bake wonderfully and clean up easily. Let me know if you can’t find the link or need additional information. Happy baking and thanks so much!