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Prep
15m
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Cook
25-35m
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Ready In
60m
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6-8 servings
Ingredients
- 4 cups Solstice Berry Farm Saskatoon berries (fresh or frozen)
- 1 cup rolled oats
- 1/2 cup flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter
- cooking spray (optional)
Directions
- Preheat over to 400°F (205 °C)
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1.
Put the berries into a dish that has been greased or sprayed with a non-stick cooking spray.
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2.
Blend the remaining ingredients using a pastry knife, 2 knives or a food processor and place evenly on top of the berries.
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3.
Bake for 25-35 minutes.
Footnotes
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Cook's Note:
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Editor's Note:
Comments (6)
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I am wondering what size of dish is used and mostly, if the crisp can be assembled then frozen and cooked later or should be cooked and enjoyed right away? Thank you
Hi Sandy,
Thanks for your inquiry. We use an 8″x8″x2.5″ glass pan for our crisp. We haven’t tried freezing and then baking at a later date, but it should work. Just make sure the pan is well wrapped in plastic wrap before putting the pan into the freezer. As for baking from frozen, you’ll need to add extra time (say 10 minutes or so) to the baking time to account for the crisp being frozen when it goes into the oven. You’ll just need to watch the top of the crisp as it is baking to make sure you don’t over-brown the top.
We would also suggest, while preparing the crisp to let the sugar and berry mixture sit for 15-20 minutes to help draw out the juices from the berries before either baking right away or before placing into the freezer to bake at a later date.
We hope that answers your questions.
Cheers!
Is there no liquid in this recipe? It looks more like crumbs, though the picture appears to be more biscuit-like.
Hi Shirley,
Are you referring to the cobbler recipe? The reason we ask is because we do not have a photo of the Saskatoon Crisp just yet. The Cobbler recipe does have liquid as one of the ingredients to give it that biscuit-like appearance.
As for the crisp, if you let the sugar and saskatoon mixture sit for 15-20 minutes before placing into the pan, this will draw out the juice from the berries which should be enough liquid for the crisp.
Cheers!
I’ve got this in the oven right now (heat won’t stop me now! 😉 ) and it’s smelling so good. I’m Diabetic so I made a few little changes. I added a tbsp of lemon juice and a 1/4 cup monk fruit sugar to the berries and mixed it up and put in a sprayed dish. The topping; I used Splenda Brown Sugar Blend, instead of flour I used about 1/4 coconut flour, and added a 14 more oatmeal. I posted a picture of it on your fb 🙂
Hi Sharla,
Wow! That sounds delicious! My dad’s a diabetic as well, so I’m going to try that recipe out for him. I’m sure we’ll all enjoy it. Thanks so much for sharing.
Cheers!