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.
Recipe by Soo Kim. Brought to you by PC.
Per serving: 250 calories, fat 9 g, sodium 80 mg, carbohydrate 38 g, fibre 2 g, protein 4 gTIP: To cool heated fruit blend faster, place shallow bowl of fruit in another bowl of ice water and stir often.
Stir together 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.
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.
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.
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.