This easy Juneberry Crisp recipe is a delicious way to use up fresh-picked juneberries, which grow wild in most of the Northern Hemisphere. Made with crunchy oats, chopped pecans and minimal sugar, it’s a healthy and delicious dessert recipe you’ll make time and time again!
During a recent visit to see my family on the Swan River in Bigfork, Montana, we were able to pick these delicious berries, which are a member of the rose family. Also known as serviceberries or Saskatoon berries, juneberries ripen between mid-June and early July.
Juneberries are packed with antioxidants and have higher amounts of calcium, natural fiber, proteins, carbohydrates and lipids than blueberries. They have a mildly sweet, almost almond-like flavor.
Slightly smaller than blueberries, Juneberries can be eaten raw or cooked. They are also delicious made into Juneberry jams, pies and even cocktail syrups!
Juneberry Crisp Ingredients
- Fresh or frozen Juneberries
- White sugar
- Flour
- Lemon
- Butter
- Brown Sugar
- Flour
- Oats
- Pecans
- Cinnamon
How to Make the Saskatoon Berry Crisp
This easy Juneberry crisp is a great way to use these delicious berries.
Preheat the oven to 375°F. Grate the lemon rind, being careful not to get the white bitter part. Place in a bowl, along with juice of half the lemon (about 1 tablespoon). Add the juneberries to the bowl, followed by the sugar and 3 tablespoons of flour. Pour mixture into a 2-quart baking dish.
Make the topping by combining the softened butter with the brown sugar, flour, oats, pecans and cinnamon. Mix with a fork until a nice crumble forms. Sprinkle over the juneberries. Bake the crisp for 35 minutes, or until the fruit starts to bubble and the top is golden brown.
Serve warm with two giant scoops of vanilla ice cream. I hope you enjoy the recipe!
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More Easy Dessert Recipes
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Easy Juneberry Crisp
Recipe by Jason Hill – CookingSessions.comIngredients
- 5 cups juneberries, serviceberries or Saskatoon berries fresh or frozen
- 2 tablespoons sugar
- 3 tablespoons flour
- 1 lemon
Topping
- ¼ cup butter softened
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¾ cup oats
- ½ cup chopped pecans
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- Grate the lemon rind, being careful not to get the white bitter part. Place in a bowl, along with juice of half the lemon (about 1 tablespoon).
- Add the juneberries to the bowl, followed by the sugar and 3 tablespoons of flour. Pour mixture into a 2-quart baking dish.
- Make the topping by combining the softened butter with the brown sugar, flour, oats, pecans and cinnamon. Mix with a fork until a nice crumble forms. Sprinkle over the juneberries.
- Bake the crisp for 35 minutes, or until the fruit starts to bubble and the top is golden brown. Serve warm with vanilla ice cream, if desired.
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