1 1/2 c. unbleached flour 375 mL
1 1/2 c. rolled oats 375 mL
3/4 c. chopped almonds 175 mL
1 c. brown sugar 250 mL
1 tsp. baking powder 15 mL
1/2 tsp. cinnamon 7 mL
1/4 tsp. salt 1 mL
1 c. unsalted butter, at room temperature 250 mL
1 1/2 c. haskap jam 250 – 375 mL
Preheat oven to 375F (190 C). Grease a nine x nine inch (22 x 22 cm) baking pan. In a large bowl, mix dry ingredients except almonds. Cut in the butter until the mixture is crumbly. Set aside one cup (250 mL) 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. Sprinkle with the chopped almonds and then the reserved crumb mixture. Pat down gently. Bake for 30 to 35 minutes until golden. Cool completely before cutting into squares.
Sarah suggested that haskap could probably be substituted into any recipe that uses raspberries or blackberries.