Cardamom Crumble Shortbread Squares

Sweet and savoury cardamom lends its complex, exotic taste to these shortbread squares filled with cherries, blueberries and blackberries. They’re a perfect match with a cup of coffee.

Ingredients11

  • 1 cup (250 mL) granulated sugar
    Calorie-Free Stevia Sweetener
    In Cart

    Sugar Twin  Calorie-Free Stevia Sweetener (100ea)

    $7.59 ea
    $0.08 ea
  • 5 tsp (25 mL) cornstarch
    Fleischmann's Cornstarch
    In Cart

    Fleischmann's Cornstarch (454g)

    $3.49 ea
    $0.77 / 100 g
  • 4 tsp (20 mL) fresh lemon juice
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • 2 cups (500 mL) all-purpose flour
    All-Purpose Flour, Unbleached
    In Cart

    PC Organics  All-Purpose Flour, Unbleached (2.5kg)

    $8.99 ea
    $0.36 / 100 g
  • 3/4 tsp (4 mL) ground cardamom
    Cardamom, Ground
    In Cart

    McCormicks  Cardamom, Ground (49g)

    $12.99 ea
    $26.51 / 100 g
  • 1/2 tsp (2 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • Finely grated rind of 1 lemon
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • 1 cup (250 mL) cold PC Unsalted Country Churned Butter, cold
    Country Churned Butter, Unsalted
    In Cart

    Lactantia  Country Churned Butter, Unsalted (454g)

    Not available to
    shop online

  • 1 egg, beaten
    Free Run Brown Eggs
    In Cart

    PC  Free Run Brown Eggs (12eggs)

    $5.69 ea
    $0.47 ea
  • 1 cup (250 mL) large flake rolled oats
    Rolled Oats
    In Cart

    Bobs Red Mill  Rolled Oats (907g)

    Not available to
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  • Ingredients Unavailable Online
    1 pkg (600 g) PC Dark Sweet Cherries, Blueberries and Blackberries Power Fruit Blend

Cooking Instructions

1

Stir together frozen fruit, 1/2 cup (125 mL) of the sugar, the cornstarch and lemon juice in saucepan; bring to a boil over medium-high heat. Stir, reduce heat and simmer for 5 to 8 minutes or until fruit has softened. Transfer to shallow bowl; let cool.

2

Arrange oven rack in lower third of oven. Preheat oven to 375ºF (190ºC). Grease 8-inch (2 L) square baking dish; line with parchment leaving an overhang on two sides.

3

Pulse together flour, remaining 1/2 cup (125 mL) sugar, cardamom, salt and lemon rind in food processor. Add butter; pulse until large crumbs. Add egg; pulse until small crumbs. Transfer to bowl; stir in oats and rub with fingers to form crumbs. Scoop 3-1/2 cups (875 mL) of crumble into prepared baking dish; press evenly into bottom of dish. (Do not compact crumble while scooping or you will not have enough crumble for topping.) Spread cooled fruit mixture over top; sprinkle with remaining crumble, gently pressing into fruit.

4

Bake for about 35 minutes or until golden and bubbling. Let cool completely. Lift out of pan using parchment paper overhang. Dust with icing sugar just before serving, if desired.
You will need
1 pkg (600 g) PC Dark Sweet Cherries, Blueberries and Blackberries Power Fruit Blend
1 cup (250 mL) granulated sugar
5 tsp (25 mL) cornstarch
4 tsp (20 mL) fresh lemon juice
2 cups (500 mL) all-purpose flour
3/4 tsp (4 mL) ground cardamom
1/2 tsp (2 mL) salt
Finely grated rind of 1 lemon
1 cup (250 mL) cold PC Unsalted Country Churned Butter, cold
1 egg, beaten
1 cup (250 mL) large flake rolled oats
Chef's tip To cool heated fruit blend faster, place shallow bowl of fruit in another bowl of ice water and stir often.