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Newfoundland Berry Crumble Squares

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NL Berry Crumble Squares

Newfoundland Berry Crumble Squares

There’s a new cookie in town…

Well, really it’s an old cookie. This is one of our family faves that Nan used to make for us way back when, updated/tweaked into a healthy keto. Now we get that same taste just like Nan's, but without the blood glucose spike from the old recipe.

These squares is a recipe that gets tucked away in our freezer every winter in many different variations, We make them with allll kinds of berries; bakeapples, blueberries, partridgeberries, blackberries....sometimes even a combination of them all!

What kinds of berries will you try? Do these look good to you?

  • Prep Time10 min
  • Cook Time55 min
  • Total Time1 hr 5 min


For the berry filling

  • 1/4 cup powdered sweetener
  • 1/4 tsp xanthan gum
  • 1 1/2 cup partridgeberries
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp nutmeg

For the cream filling

  • 12 oz cream cheese, slightly warmed
  • 1/2 cup powdered sweetener
  • 1 tsp vanilla

For the crumble

  • 3 1/2 cups almond flour
  • 1 cup shredded coconut, unsweetened
  • 1 cup powdered sweetener
  • 2 tbsp coconut flour
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup butter
  • 2 tsp vanilla



To make the berry filling;
Dry whisk xanthan into the sweetener.
In a medium saucepan combine all remaining ingredients over medium heat.
As soon as the pot starts to boil, reduce the heat and simmer for about 25-30 minutes, mashing and stirring as the berries cook. Continue to cook until the berries are slightly thickened.
Set aside to cool, then refrigerate.

To make the crumb;
Preheat the oven to 350 and prepare a 9×11 lasagna pan with parchment paper.
In a large bowl, whisk together all dry ingredients, including sweetener.
Cream butter and vanilla into the crumble mix until fully combined.
Press about half of the mixture firmly into the bottom of pan.
Bake 10 minutes, then rotate and bake for another 5-10 minutes.
Remove from the oven and let cool 10 minutes.

To make the cream filling;
Heat the cream cheese slightly in the microwave. I cut mine onto one inch blocks, then zapped for 15 seconds on high.
Add remaining cream ingredients.

Putting it all together;
Spread the creamed cheese over the cooked and cooled crust
Refrigerate for about 30 minutes or until the cream cheese layer has chilled and firmed. When the cheese has cooled, stir the berries and spread the berry filling over the top.
Sprinkle the remaining crumb and then gently press into the cream berry layer. Reduce oven to 325.
Bake for 20 to 25 minutes, until the squares are golden on top and bottom. Let cool slightly then transfer to the fridge to completely cool.
Cut into squares only when they are completely cooled.


Switch coconut to an equal amount of almond flour for a more shortbread type base.
Cook time will vary on your jam, depending on the water content of your berries. Compote will thicken as it cools.
If you run short of crumb for your topping, don’t scrimp. Mix up a mini portion of your crumb to help cover the top properly.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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