Cooking and Serving: 65 minutes | 16 bars
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ¾ cup (150 g) granulated sugar
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 16 bars
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¾ cup (150 g) granulated sugar
¼ teaspoon kosher salt
16 tablespoons (224 g) unsalted butter, at room temperature
½ cup (109 g) packed light brown sugar
1 teaspoon ground cinnamon
1 pound plums, (ripe, but not very soft), rinsed and blotted dry
1 teaspoon cornstarch
Instructions
Preheat your oven to 325°F. Line a 9-inch square pan with crisscrossed sheets.
In a large bowl, place 2 cups (280 g) of the flour, the xanthan gum,.
to combine. The mixture should come together as a soft dough.
Remove about 3/4 cup (150 g) of the dough and transfer it to a medium-size.
the reserved dough, and mix to combine. This is the crumble topping.
Place the bowl of crumble topping in the freezer to chill. Scrape the.
an even layer with well-floured hands. Set the pan aside.
Slice each of the plums in half, then remove and discard the pits.
With a serrated knife, carefully slice the plums into wedges, each about.
slices with paper towels to remove extra juice on the surface.
Lay the plum slices on top of the shortbread in 4 parallel rows, from one.
the plums evenly with the cornstarch.
Remove the crumble topping from the freezer, break it up into irregular.
clumps with a fork, and sprinkle it in an even layer on top of the fruit.
Place the pan in the center of the preheated oven, and bake for 45 minutes,.
Carefully remove the bars from the pan a very sharp knife, slice into 16 equal pieces.
The bars will be moist and will not set up rock hard because of the moisture.
in the plums, but will hold together when handled carefully.