Partridgeberry Wild Blueberry Crumble with Pecan Topping

Course Breads, Dessert
Cuisine American
Keyword blueberry, Crumble, Partridgeberry, Pecan, Topping


  • 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 cupof Nanny Hayley’s Wild blueberry Jam stirred
  • 2 Jars (2 cupof Nanny Hayley’s Partridgeberry Jam stirred


  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.