Partridgeberry Crumble Squares

12/6/2015

So, I just learned something that I never knew before. Partridgeberris do grow outside of Newfoundland!!!! I never in my life knew this and was almost in shock when I realized the other day.

This was how it came about. I was in Ikea on Friday and I was looking through their jam selections. There were the normal ones, strawberry, raspberry & blueberry. Then I noticed a jam called Lingonberry. I never heard of it. Ikea being a Sweedish store, I assumed it was a Sweedish berry. I read the back and it was translated in Spanish to cranberries. But then it was given the Latin name of Vaccinium vitis-idaea that I thought I had vaguely seen somewhere before. I bought the jam to see what it really was. When I opened it at home and tasted it..."Partridgeberry Jam!" So, I quickly searched Lingonberries up only to discover it is a partridgebery with a different name. Then I went on to learn that they do grow in many different northern climates. Not just Newfoundland! I am very excited.

With the jam I bought on Friday, I made these delicious partridgeberry crumble squares. I can have my old fashioned Christmas after all. After just about 18 years living in Spain, I never dreamt I would be making partirdgeberry crumbles in my kitchen. Thank you Ikea for making my December even better!

Partridgeberry Crumble Squares

Makes 25

Ingredients

1 1/2 Cups/190 grams flour
1 1/2 Cups/135 grams oats
1 Cup/200 grams brown sugar
3/4 Cup/170 grams butter
2 Cups/480 ml Partridge berry jam

Method

Preheat oven to 350 degrees F. Grease and line a 9 x 9 inch baking tin.

Combine flour, oats, sugar and butter and mix with your fingers until it is crumbly. Press about 1/2 of the mixture into your pan and flatten it out evenly. Spread over your jam and then top with the rest of the crumb mixture. Lightly flatten the crumb mixture.

Bake for about 30 minutes or until it is a golden colour. Remove from oven and let cool completely. Cut into squares when cooled. These can be stored in the fridge for about a week and in the freezer for a month or so.

Click the downloadable link below to print recipe!