Saskatoon Berry Crisp
Saskatoons under a thick oat and brown sugar crumble, baked until the juices come up the sides.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 52 g
- protein
- 4 g
- calories
- 340
Instructions
- 1
Toss the berries with the sugar, lemon juice and cornstarch and spread them in a buttered dish.
- 2
Rub the butter into the oats, flour, brown sugar and cinnamon until it clumps.
- 3
Scatter the topping over the fruit without pressing it down.
- 4
Bake at 180C for 35-40 minutes until the top is brown and the fruit bubbles at the edges.
- 5
Rest 15 minutes before serving.
Chef's tips
Leave the crumble loose — packed topping bakes into a hard lid instead of a crisp.
Ingredient substitutions
- saskatoon berries → half saskatoons, half rhubarb
Storage
3 days covered; reheat at 170C to re-crisp.
Common mistakes to avoid
- •Too little thickener with very juicy berries
- •Underbaking so the topping stays pale
Serving suggestions
Cooked Saskatoon Berry Crisp?
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