PLUM COBBLER BARS RECIPES

Steps:

• In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You’ll use this later to check the doneness of the jam.
• Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
• In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
• Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
• Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
• Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

Steps:

• Put a small plate in the refrigerator. You will use the cold plate to test the jam later in this recipe.
• Combine chopped plums and 1 1/2 cups of sugar in a large pot. Heat the plums over medium-low heat, stirring occasionally. Cook the plums and sugar until the plums release their juices and become very tender. This will take 12 to 15 minutes.
• Puree the cooked plum mixture with an immersion blender or in a regular blender until almost smooth. Be careful here; you are working with very hot liquids. You want a little texture in your jam. Return the puree to the pot (if you didn't use the immersion blender) and continue to cook at medium to low heat until the mixture thickens and reduces by half. This will take about 10 minutes. When your jam is finished cooking, you should have approximately 3 1/2 cups of plum jam. At this point, you can test your jam by putting a spoonful on the chilled plate. The jam should be thick and, after two minutes, when you drag your finger through the jam, it should leave a clean separation between the two remaining sections of jam. If it doesn't, cook your jam for a few more minutes.
• In a small bowl, whisk the remaining 1/3 C. granulated sugar with the cornstarch. Then, whisk this cornstarch mixture into the jam. Stir occasionally. Cook until the jam reaches a simmer. When it does, simmer for one minute more (be careful at this point not to scorch your jam). Stir in the vanilla extract. Cool the jam until it reaches room temperature.
• Heat your oven to 350 degrees F. Line a 9 by 13 baking sheet with parchment paper, overhanging the paper on all the sides.
• In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Then, add the melted butter and mix until the mixture reaches a crumbly consistency. I used my hands to mix the butter with the oat mixture. Press 2/3 of the crumb mixture into an even layer on the parchment-lined baking pan. Spread the jam evenly over the oat mixture. Sprinkle the remaining crumb mixture evenly over the top of the jam.
• Bake bars at 350 degrees F until the jam bubbles on the edges of the bars and until the oat mixture is a light borwn. This will bake from 45 to 55 minutes. Cool completely.
• Slice the bars into 16 even pieces.
• Note: I found that the bars were at their very best about three days after baking them.