This has been the summer of saskatoon recipes! I promise this is the last one you'll see on here for a while, as I think I've finally managed to put a dent in our huge stash. This crumble was perfect when I needed a quick dessert to whip up for the family one night after supper. The saskatoons were super juicy, and the lemon juice and zest gave it a bright, fresh tang. The crumble topping was everyone's favourite part because it's so crispy and sweet, and melts in your mouth. If you don't have saskatoons, then blueberries would be a perfect substitution in the recipe.
6 cups saskatoon berries - If using frozen berries, defrost them before using and drain the excess liquid
3 Tbsp. lemon juice
Zest of 1 medium lemon
2 Tbsp. white sugar
1 Tbsp. brown sugar
1 tsp. cinnamon
Crumble Topping Ingredients:
1/2 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup old-fashioned rolled oats
Preheat the oven to 375 degrees F and place rack in the centre of the oven.
In a medium bowl, combine all the filling ingredients. Set aside while you prepare the crumble topping.
Place all the topping ingredients into a medium bowl and mix them together using a pastry cutter or two butter knives, until it is a coarse crumbly texture with no large pieces of butter remaining.
Pour the saskatoon filling mixture into an 8x8" or 9x9" baking pan. Spread the crumble topping mixture evenly over the filling.
Bake for 30-40 minutes, or until bubbly and the topping is golden brown and crispy. Remove from the oven and cool slightly on a wire rack before serving. Serve warm with a scoop of vanilla ice cream or fresh whipped cream. Cover and store leftovers in the refrigerator.
*Recipe by Brooke McMillan