There are always some recipes that need a little bit of a makeover. These Partridgeberry Crumble Squares were long overdue to shine so I finally am getting around to updating them. This recipe first hit the blog back in December 2015, and now two years later it's back! Just in time for Christmas.
Alright, so what makes these bar cookies so special? If you read along on the blog, you will have probably seen me mention them a time or two, or more. As well, the recipe is already on the blog, but I wanted to make a bit more of an effort for people to see them. You really are missing out if you don't make them. My personal little ol' opinion. Okay, if you are not into jam, don't divulge too far into making them.
Personally, I love them. I only make them once a year and it's always December. Wait, let me backtrack a bit. I have only been making them "again" since 2015. Prior to that I didn't make them since I left Newfoundland back in 1997. Yes, a dinosaur era ago.
You might say, if I love them so much why the long wait? Well, you see partridgeberries don't grow too well in a Mediterranean climate last I checked. So Christmas after Christmas would pass and there would be no partridgeberry crumble squares donning the cookie tray. They basically almost became forgotten about like so many other skeletons in the past.
Until that December's day back in 2015. Here was what I wrote on that day two years ago. A little memory lane visit.
So, I just learned something that I never knew before. Partridgeberries 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!
Two years on, I am still excited to be able to get this jam at Ikea. If you are wondering what that jam looks like, click the link here and you can find it. It has been making my Christmas special for a few years now. Also just a fun fact, this recipe posted back in 2015 is one of most viewed recipes on the blog this December! So, it looks like I am not the only one with a partridgeberry craving.
This is such an easy recipe. If I could get my hands on real partridgeberries, I would make my own jam. Because, yes, it just is better. I am not knocking the Ikea stuff, but you can't beat the fresh taste of homemade. This recipe does not include the jam making in case you were wondering.
So, back to this super easy recipe. You basically just make the crumble mixture and dived it in half. Put a layer on the bottom and press it down. Then fill with jam and top with another crumb mixture not pressed down. How easy is that?
You could use any preserves in the world in the middle if you aren't to sure about this kind. Think Blueberry, cranberry, strawberry or anything berry really. I have even done them with fresh apricots before and they were delicious.
If you haven't already tried them, why not add them to your Christmas cookie plate this year. Happy baking!
Partridgeberry Crumble Squares
Makes 25 squares / Prep time: 15 minutes / Bake time: 30 minutes
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
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!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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