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!
5cupsjuneberries, serviceberries or Saskatoon berriesfresh or frozen
2tablespoonssugar
3tablespoonsflour
1lemon
Topping
¼cupbuttersoftened
½cupbrown sugar
¼cupall-purpose flour
¾cupoats
½cupchopped pecans
¼teaspooncinnamon
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.