These plum and lemon crumble bars are a simple traybake: a buttery semolina crumble base, a thin layer of Janda Vegan Lemon Spread, sliced plums and a crumble topping.
The lemon spread adds a zesty layer that cuts through the sweet, jammy plums. Make them with butter, margarine or a vegan alternative.
Time: 75 minutes | Serves: 6
Ingredients
- 340g butter, margarine or vegan alternative
- 425g self-raising flour
- 170g semolina
- 115g caster sugar
- 900g plums, peeled and sliced
- 15g (2 tablespoons) cornflour
- 2 tablespoons Janda Vegan Lemon Spread
Method
- Heat the oven to 180°C. Line a Swiss roll tin, or a tray about 8½ x 11 inches, with baking parchment.
- Prepare the fruit: halve and stone the plums, then scald with hot water to make peeling easier. Once peeled, slice them and mix in the cornflour. Set aside while you make the pastry.
- Measure the flour, sugar and semolina into a bowl. Melt the butter in a saucepan or the microwave, pour it into the dry ingredients and mix thoroughly.
- While the mixture is still soft, press half of it into the tin with a spoon. Spread a thin layer of Janda Vegan Lemon Spread over the base.
- Spread the plum filling on top, then crumble the rest of the mixture over the fruit.
- Bake for 25 to 30 minutes until nicely browned. Leave to cool completely before cutting into squares or rectangles.
Tips
- Cool the bars completely before cutting, or the filling will run.
- No plums? Apples or pears work well too.
Get the jar: Janda Vegan Lemon Spread, made in small batches in Huntingdon and 100% plant based.