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!
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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.
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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.
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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
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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.
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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.
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Serve warm with two giant scoops of vanilla ice cream. I hope you enjoy the recipe!
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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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