Saskatoon Berry Crisp

Enjoy the sweet taste of summer with this easy saskatoon berry crisp recipe. Perfect for using fresh-picked berries, the saskatoon berries cook down to a jammy consistency that is complemented by the buttery oat flour crumble topping.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• What to Serve with Saskatoon Crumble
• And if you liked this recipe...
• Saskatoon Berry Crisp
• Comments

Every July, I look forward to going berry picking and in particular Saskatoon berry picking.

Since they are only available for a few short weeks each year, I tend to go overboard and pick several gallons of the berries. And then proceed to eat them by the handful over the next couple of week.

Though I eat as many as I can, I always have an abundance and need to put them to other uses. I freeze some for smoothies (or to make this recipe at a later date), add them to muffins (in place of the blueberries in these muffins) and make crisp for dessert regularly.

If you've found yourself in a similar predicament, this recipe is just what you need. You'll love it because:

• Easy yet impressive dessert. There's a reason that I have so many crisp recipes. Whether apple, strawberry or cranberry, they are so much easier than pie but every bit as delicious.
• Saskatoon berries are the star. Juicy and vibrant saskatoon berries are front and center in the filling. They add a burst of sweet-tart goodness to every bite. (If you have an abundance of strawberries instead, let them star in this Strawberry Oatmeal Crisp).
• That buttery crumble topping. The soft yet crisp clusters of butter, oats and brown sugar on top of the filling are reminiscent of an oatmeal cookie.

The Ingredients

• Saskatoon Berries- These small purplish-blackberries are sweet and native to north western North America. They may also be referred to as pacific serviceberry, western juneberries or shadbush. If you can't find them or they aren't in season, this recipe works with blueberries as well.
• Maple Syrup- Honey will work too or for more alternatives, see this post on maple syrup substitutes.
• Lemon Juice- Just a bit of lemon brightens the flavor of the filling. I recommend fresh squeezed lemon juice but bottled will work too.
• Butter- Either salted or unsalted butter will work. Or you can use coconut oil to make this dairy free.
• Large Flake Rolled Oats- You can also use quick oats but the texture of the crumble topping will be different (still tasty though!). Use certified gluten free if needed.
• Oat Flour- If you need the recipe to be gluten free, use certified gluten free oats/oat flour. You can make your own oat flour by pulsing ¾ cup of rolled oats in a blender until they are the consistency of flour. This recipe also works with almond flour, whole wheat flour or all purpose flour.
• Brown Sugar- For a less refined sugar, you can use coconut sugar instead.
• Cinnamon- Adds warm flavor to the crumble topping.
• Sea Salt

The Method

1. Mix fruit filling. This can be done right in the baking pan to save a dish! Add the Saskatoon berries, maple syrup, lemon juice and vanilla to the dish, stir to combine and then spread into an even layer.

2. Prep crumble topping. Melt the butter in a medium bowl then add the topping ingredients to the melted butter and mix until well combined. The mixture will be crumbly.

3. Assemble. Sprinkle the crisp topping evenly over the berry mixture.

4. Bake. This sweet crisp is done when the berries are soft and bubbling and the topping is lightly golden brown.

5. Cool and serve! Cooling for 5 minutes allows the filling to thicken slightly before serving.

Leftovers and Storage

Make Ahead: You can assemble this Saskatoon crisp in advance. Cover and refrigerate until the next day or freeze for up to 1 month. Allow to thaw in the refrigerator prior to baking.

To Store: Store leftovers of this summer dessert in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

To Reheat: Eat cold, at room temperature or reheated. You can reheat it in the microwave or in the oven at 350 F for 10-15 minutes until warmed through.

For more information, check out this post on Fruit Crisp Storage and this post about How to Reheat Fruit Crisps.

Make it Your Own

• Vegan/Dairy Free- Use melted coconut oil in place of the butter.
• Add Nuts- Add ½ cup of raw chopped nuts, such as walnuts, almonds, or pecans, to the oat topping for crunch and flavor.
• Small Batch- Halve the recipe and bake it in a loaf pan. Bake time may be reduced slightly.
• Large Batch- Double the recipe and bake it in a 9x13 inch pan. Bake time may be increased slightly.

What to Serve with Saskatoon Crumble

Try this oat flour Saskatoon berry crisp all on its own or topped with:

• A Scoop of Vanilla Ice Cream
• Heavy Cream or Whipped Cream
• Chopped, toasted nuts such as Almonds, Pecans or Pistachios
• A drizzle of peanut butter (delish if you love a PB + J combo)

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And if you liked this recipe...

...you might also like:

• Apple Crisp
• Cranberry Crisp