If you follow me on Instagram, you'll have seen that I haven't made many salads this week because I've been baking for a large family party. In addition to making a triple batch of Jacques Torres chocolate chip cookies, my absolute favorite chocolate chip cookie recipe, I also made three lazy versions of Erin McDowell's plum cobbler bars -- one with plum, one with nectarine, and one with blueberry -- because her crumble topping is absolutely the best crisp-crumble-flour-oat-sugar-butter-ratio that I've ever made.
I'm sure that the full recipe, with the plum jam, is absolutely amazing, but if you aren't inclined to stand over a hot pot of jam on a summer day, I promise you, you can absolutely skip it and just use slightly overripe, roughly chopped fruit.
Ingredients:
21/4-2 1/2 pounds plums, nectarines, or blueberries; stone fruit roughly chopped, berries picked through
240 grams old-fashioned oats
320 grams all-purpose flour
90 grams whole-wheat flour
330 grams dark brown sugar
1 TSP baking powder
1 TSP coarse kosher salt
1 TSP ground cinnamon
340 grams unsalted butter (3 sticks), melted
Preheat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides
Prepare fruit: Wash and chop the stone fruit, or wash and pick through the berries, I like narrow crescents for my stone fruit, but any rough chop will do
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
Layer crust, fruit and topping: Press 1/3-1/2 of crumb mixture into an even layer at bottom of prepared pan; Spread fruit over 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 squares