The last time that I was in the Niagara region, I found a beautiful cookbook called The Ontario Table. This book was availalble at the local wine shops in the vineyards but is also available online. The book features local harvest, local produce, and stories of local growers and suppliers from across Ontario.
The photography in this book is outstanding, making it a delight to read. It also features some wonderful recipes that I plan to try out over the summer. I plan to visit some of the featured growers to taste what they have to offer.
This recipe stood out as a modern version of the classic blueberry squares. I could not resist using the Icewine because it is my favourite sweet dessert wine. As it turns out, I was right. The Icewine was a perfect compliment to the fresh blueberries. The squares were amazing!
Blueberry Crumb Squares with Icewine
1 cup (250ml) sugar
2 ½ cups (645 ml) all-purpose flour
1 pinch ground cinnamon
1 ¼ cups (310ml) unsalted butter, cold
1 egg, beaten
1 tsp. (5ml) baking powder
Pinch of salt
4 cups (1l) fresh blueberries
1 tbsp. (15ml) sweet white wine (I used Icewine from Ontario)
½ cup (125ml) sugar
3 tsp. (15ml) cornstarch
Preheat oven to 375 degrees f.
Grease a 9 x 13 inch pan. In a medium bowl, stir together sugar, flour and cinnamon. Using a pastry cutter, cut in the butter and then the beaten egg. Divide mixture in half and add baking powder and salt to one half. Pat this half of the dough into the prepared pan.
In another bowl mix the blueberries with the sweet wine to completely coat them. Stir together the sugar and corn starch and sprinkle over the wet berries. Spoon the berry mixture evenly over the crust. Crumble the remaining half of the dough over the berry layer.
Bake for 50 minutes or until slightly brown. Cool completely before cutting into squares. Make about 16 squares.
Recipe from the Ontario Table by Lynn Ogryzlo, Photography by Jon Ogryzlo