Old Fashioned Saskatoon Berry Crumble Recipe

Saskatoon berry Crumble in a square glass pan with some crumble missing and a spoon in the pan.

Old Fashioned Saskatoon Berry Crumble Recipe

Celebrate the Prairie harvest with this authentic Saskatoon Berry Crumble. This traditional, oat-free dessert features a succulent, almond-infused filling and a crisp, buttery topping. The Juneberry Crumble is a sophisticated yet simple treat, perfect for summer potlucks or making the most of your seasonal berry bounty!

Course Dessert

Cuisine American, Canadian, North American

Keyword juneberry, Saskatoon berry, service berry

Special Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 167kcal

Author Terri Gilson

Equipment

8x8 baking pan

Ingredients

Filling:

3 cups Saskatoon Berries fresh or frozen.
2 tablespoons White Granulated Sugar.
2 tablespoons Brown Sugar packed.
1½ tablespoon Cornstarch
1 tablespoon Water CRUCIAL: Saskatoons need this extra splash to start the syrup since they aren't as watery as rhubarb.
1 tablespoon Fresh Lemon Juice.
½ teaspoon Vanilla Extract.
¼ teaspoon Almond Extract
1 teaspoon Cinnamon.
¼ cup Light Real Whipped Cream to spread over the fruit.

Topping:

½ cup All-Purpose Flour.
¼ cup Brown Sugar packed.
1 tablespoon White Granulated Sugar.
½ teaspoon Cinnamon
¼ cup 4 tablespoon Unsalted Butter (Must be frozen or ice-cold
A pinch of Salt

US Customary - Metric

Get Recipe Ingredients

Instructions

PREP: Spray and 8x8 baking dish with non-stick cooking spray. *I recommend using a glass pan.
In a large bowl, toss the berries with the sugars, cornstarch, water, lemon juice, extracts, and cinnamon. Take a potato masher or a sturdy fork and crush about 10-15 berries. This small amount of released juice "seeds" the rest of the pan so the sauce starts bubbling immediately.
3 cups Saskatoon Berries, 2 tablespoons White Granulated Sugar., 2 tablespoons Brown Sugar, 1½ tablespoon Cornstarch, 1 tablespoon Water, 1 tablespoon Fresh Lemon Juice., ½ teaspoon Vanilla Extract., ¼ teaspoon Almond Extract, 1 teaspoon Cinnamon.
Pour the berry mixture into the dish. Spread the ¼ cup of whipped cream evenly over the top of the berries. This acts as a barrier that keeps the berries moist and the topping crisp.
¼ cup Light Real Whipped Cream
The Grate Trick: In a separate small bowl, whisk the flour, sugars, cinnamon, and salt. Take your frozen butter and grate it directly into the flour using the large holes of a cheese grater. Toss gently with a fork until it looks like coarse crumbs.
Assemble: Sprinkle the topping over the berries. Do not press it down. You want it loose so the air can circulate and make it crunchy.
½ cup All-Purpose Flour., ¼ cup Brown Sugar, 1 tablespoon White Granulated Sugar., ½ teaspoon Cinnamon, ¼ cup 4 tablespoon Unsalted Butter (Must be frozen or ice-cold, A pinch of Salt
The Bake: Bake for 35-40 minutes.
It's done when you see the purple juice bubbling vigorously around the edges. If it's not bubbling, the cornstarch hasn't activated yet-give it 3 more minutes. The Set: Let the pan sit on the counter for at least 20 minutes before scooping. This is when the sauce thickens from a "watery" consistency to a "jammy" consistency. Cornstarch only reaches its full thickening power as the temperature drops slightly.

Notes

Expert Recipe Tips:

The "Juice Release" Secret: Don't skip crushing those 10-15 berries! This small step releases enough juice to activate the cornstarch immediately, ensuring your sauce is jammy from the first minute of baking.

The "Set" Rest: Patience is key! Let the crumble sit on the counter for at least 20 minutes after it comes out of the oven. This is when the cornstarch reaches its full thickening power.
Use Glass Bakeware: Rhubarb and berries can react with metal pans, creating a metallic tang. Stick to a glass 8x8 dish to keep the flavor pure and the purple color vibrant.
The "Baker's Brake": A pinch of salt in the topping is essential. It suppresses the "sugary" hit and makes the butterscotch notes of the brown sugar pop!

Storage:

Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: This crumble freezes beautifully! Store in a sealed container for up to 3 months.
Reheating: Reheat individual portions in the microwave for 30 seconds or in a 350°F oven for 10 minutes to recrisp the topping.

Nutrition