Haskap Crumble Squares

From All Our Fingers in the Pie

These are some squares I made back in the summer.  I have been holding back, but I think I should share!  Haskaps are also known as Blue Honeysuckle and have been brought in from Russian.  The soil conditions and climate in Saskatchewan seem to be ideal. They can be picked in June, which is way earlier than any other fruit.

I have been experimenting with them and have come up with a few really good recipes.  This is one.  Please check here for the recipe for haskap jam to be used in this recipe.  A rich raspberry jam would also work if you do not have access to haskaps.

Haskap Crumble Squares

1 ½ c unbleached flour
1 ½ c rolled oats
¾ c chopped almonds
1 c brown sugar
1 t baking powder
½ t cinnamon
¼ t salt
1 c unsalted butter, at room temperature
1 – 1 1/2 cups haskap jam

Preheat oven to 375F.  Grease a 9”x9” baking pan.

In a large bowl, mix all dry ingredients except almonds.  Cut in the butter until the mixture is crumbly.
Set aside 1 cup of the mixture for topping.

Press the crumble on the bottom of the baking pan.

Evenly spread the jam over the crumble.  A thin layer is all you need.  The berries are amazingly intense and a little goes a long way.

Sprinkle with the chopped almonds and then the reserved crumb mixture.  Pat down gently.

Bake for 30 – 35 minutes until golden.  Cool completely before cutting into squares.

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