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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
These easy bars are the perfect combination of tart and sweet, and I love how the crumbs do two jobs in one: crust and topping! You can serve them as a fruit crumble for a side dish, cut them into bars and top with ice cream for dessert, or just leave the pan on the counter and see what happens… Yield: 15 bars
4 cups Gefen Potato Starch
3 cups Gefen Almond Flour
1 and 1/2 cups oil, such as Gefen Walnut Oil
2 cups sugar
2 eggs
1/2 teaspoon cinnamon
1 heaping tablespoon Gefen Potato Starch
3/4 cup water
10 red plums, diced
1/2 cup sugar
juice of 1 lemon or 3 tablespoons Gefen Lemon Juice
cinnamon, for dusting
confectioners’ sugar, for dusting
Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with Gefen Parchment Paper.
In a bowl, mix together the potato starch, almond flour, oil, sugar, eggs, and cinnamon.
Transfer two cups of the crumb mixture to the baking dish and press down firmly to form a crust. (Reserve the remaining crumbs for later.) Bake for 10 minutes, then set aside.
In a small bowl, whisk together the potato starch and water to combine. Pour into a saucepan. Add the plums, sugar, and lemon juice.
Bring to a boil, then reduce heat to low and cook for 10 minutes, until plums are just tender and the mixture becomes gelled. Spread over the baked crust in an even layer.
Sprinkle liberally with the reserved crumbs from step 3. (You won’t need it all. Save the leftovers to top any dessert before baking!)
Bake 10–15 minutes, then let cool and cut into bars. If you like, dust with cinnamon and confectioners’ sugar before serving.
Photography and Styling by Chay Berger
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I see that the crust has no sugar at all is that correct?
his has been updated- thanks!
Yes, I’ve made it the past 2 years. The 2nd year we added sugar! The baking time is wrong too.