Cathy Connally

Partridgeberry Wild Blueberry Crumble with Pecan Topping

Partridgeberries are found all over Newfoundland and Labrador and are sometimes also known as Lingonberry.  I have used them in my Partridgeberry Wild Blueberry Crumble with Pecan Topping after a quick trip to Newfoundland reminded me how wonderful these tart berries are and when used with the wild blueberries which can also be found on the island, it creates a wonderful partnership of colour and taste.  It's also great if you serve it warm with some ice cream.

Ingredients

  • 5 cups of rolled oats
  • 2 cups of brown sugar or 2 TB of Yacon Root and 3 TB of Date Sugar
  • 1 cup of butter softened substitute coconut oil if dairy free version is desired
  • 2 cups of flour
  • 1-2 Tsp of ground Cardamom
  • ½ cup + 1 TB of pecan pieces optional
  • 2 Jars (2 cups) of Nanny Hayley’s Wild blueberry Jam stirred
  • 2 Jars (2 cups) of Nanny Hayley’s Partridgeberry Jam stirred

Instructions

  1. Mix together and spread 1 ¼ cups crumbs on bottom of a greased square pan.
  2. Spread a stirred jar of partridgeberry jam over the first layer of crumbs.
  3. Spread 1 cup of crumbs over the layer of partridgeberry jam being careful keep the layer intact.
  4. Spread a stirred jar of Wild blueberry jam over the layer of crumbs spreading carefully with a spoon to cover all the crumbs.
  5. Top with remaining crumbs.
  6. Spread 1 TB of pecans on top. Smooth top with hands or spoon.
  7. Bake at 350F for 30 minutes or until lightly browned.
  8. Let cool for about an hour before cutting into squares.