Blueberry Ice Crumble

Preheat the oven to 375F. Grease a 9×13-inch baking dish and set aside.

In a mixing bowl combine the sugars, flour and cinnamon. Using a pastry cutter, or two knives in a scissor fashion, cut in the butter and the beaten egg.

Next, divide the mixture into two separate bowls, making one half a bit more generous than the other. Reserve the bowl with the smaller amount of the mixture for the top crumble. Set that aside.

Add the baking powder and salt to the generous half of the dough. The mixture should have some small and some large crumbs. Then pat it down into the prepared baking dish forming the bottom crust.

In a separate bowl, mix the blueberries, Ice Syrup, and the lemon zest and juice.* Set aside for a moment. Next stir together the 1/2 cup sugar and cornstarch and sprinkle it over the blueberries. Stir gently making sure not to smash the blueberries. Spoon the blueberry mixture evenly over the bottom crust in the baking dish. Then crumble the reserved dough over the blueberries.

Bake for 50 minutes or until top is slightly browned. Cool completely and cut into desired number of squares.

* Note: Ice syrup is a Canadian grape-based syrup derived from the same frozen grapes used to make Ice Wine. If it is unavailable, pure maple syrup can be used as a substitute.

Recipe adapted from icesyrup.com