There’s something about a warm fruit square fresh out of the oven that feels like the ultimate farmhouse comfort dessert. I made these yesterday using what I had on hand — canned peaches and a handful of frozen blueberries — and they turned out so good I knew I had to share the recipe. Buttery shortbread base, warm spiced fruit filling, and a crumbly oat topping. Perfect with a scoop of your favourite ice cream.

Shortbread Base

• 1/2 cup butter, softened at room temperature
• 6 tbsp powdered (icing) sugar
• 1/4 cup cornstarch
• 3/4 cup all-purpose flour

Fruit Filling

• 2 cups fruit of your choice (I used canned peaches + 1/2 cup frozen blueberries)
• 2 tsp cornstarch
• 2 tbsp white sugar
• 1 tbsp brown sugar
• 1 tsp cinnamon
• Pinch of nutmeg
• 1/2 tsp vanilla (or rum)
• About 1 tsp lemon juice (a good squeeze)

Oat Crumble Topping

• Reserved 1/4 cup shortbread dough
• 1/4 cup rolled oats
• About 1 tbsp brown sugar (to taste)
• Dash of cinnamon

Instructions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream the softened butter and icing sugar together until light and fluffy.
3. Mix in the cornstarch and flour until a soft dough forms.
4. Line an 8×8 glass baking dish with parchment paper. Press the dough lightly into the base to form an even layer — set aside about 1/4 cup of the dough for the topping. Chill in the fridge for 15 minutes.
5. Bake the chilled base for about 15 minutes, until the edges are lightly golden.
6. While the base bakes, make the filling: combine your fruit, cornstarch, white sugar, brown sugar, cinnamon, nutmeg, vanilla (or rum), and lemon juice in a bowl and stir until evenly coated.
7. For the topping, combine the reserved 1/4 cup of shortbread dough with the rolled oats, brown sugar, and a dash of cinnamon.
8. Once the base has cooled slightly, spread the fruit filling evenly over top, then sprinkle the oat crumble topping over the fruit.
9. Bake at 350°F for 30-40 minutes, until the topping is golden and the fruit filling is bubbling.
10. Let cool before slicing. Serve with your favourite ice cream.

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This is one of those forgiving recipes where you can swap in whatever fruit you have on hand — peaches, blueberries, apples, or a mix. It’s become one of my go-to farmhouse desserts, and I have a feeling it’ll be on repeat this season.