For the crust and streusel topping:
• 2 cups almond flour
• 2 cups + 1 teaspoon oat flour, divided
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ⅓ cup pure maple syrup
• ⅓ cup melted coconut oil
• 1 ½ teaspoons pure vanilla extract
• ¼ cup toasted and roughly chopped walnuts
For the plum filling:
• 2 ½ cups pitted and quartered Italian plums
• ¼ teaspoon kosher salt
• ⅛ teaspoon almond extract
• 3 tablespoons pure maple syrup
• 2 tablespoons tapioca flour
Preheat the oven to 350°F. Line an 8-x-8 pan with a foil sling and lightly grease with coconut oil.
In a medium sized bowl, toss together the pitted and quartered Italian plums, kosher salt, almond extract, maple syrup, and tapioca flour. Make sure the plums are evenly coated with the mixture and then set aside while you make the crust and streusel.
In a large bowl, whisk together the almond flour, 2 cups of oat flour, kosher salt, and cinnamon. Add in the maple syrup, coconut oil, and vanilla extract and stir until everything is well combined. If necessary, get your hands in there to really mix it together! You want to make sure the maple syrup and coconut oil are evenly distributed and there are no dry pockets of flour.
Take roughly ⅔ of the dough and evenly press it into the bottom of your prepared 8-x-8 pan. Bake for 10 – 12 minutes or until the crust looks just set and the edges are ever so slightly starting to brown.
To make the streusel topping, add the extra teaspoon of oat flour into the remaining ⅓ of dough. The extra flour helps the streusel crumble better and makes for a crisper topping. Then add in the chopped walnuts and, using your hands, gently toss and press the dough together to create a clumpy mixture.
Pour the Italian plums over the hot crust and spread them into an even layer. Then sprinkle the streusel topping evenly over the plums. I like a variety of crumb sizes in my streusel topping, so I tend to crumble some of the dough a bit more and then leave a few larger clumps as well.
Bake for 30 – 35 minutes or until the plum filling is bubbling and the streusel topping is golden brown. Place the pan on a cooling rack to cool completely. I know it’s hard to wait, but you really need to let these bars cool for at least an hour before cutting. This gives the filling time to properly set.
These bars are best the day they’re made, but can be stored in a tightly sealed container in the fridge for up to 3 days.
Keywords: gluten-free, vegan, refined sugar free