Baked Saskatoon Recipe

Preheat

Preheat oven to 375°F (190°C). Lightly butter or spray a 9-inch (23 cm) round or square baking dish.

In a large bowl, combine 4 cups Saskatoon berries, 3 tbs granulated sugar, 2 tbs packed brown sugar, 2 tsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1 tsp salt. Gently toss until the berries are evenly coated and cornstarch is distributed—this will thicken the juices as the berries bake.

Taste a small amount of the mixture and adjust sweetness if necessary (add up to 1–2 tbs more granulated sugar if your berries are very tart). Transfer the berry mixture into the prepared baking dish, spreading into an even layer.

In a medium bowl combine 3 tbs all-purpose flour, 1 cup rolled oats, 3 tbs packed brown sugar, 1 tbs granulated sugar, 1 tsp ground cinnamon, 1/4 tsp salt, and 2 tbs chopped nuts (if using).

Add 4 tbs cold cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. (If you prefer a finer crumb, work the butter a bit more.)

Evenly sprinkle the streusel over the top of the Saskatoon berries in the baking dish, covering as much of the surface as possible. Gently press streusel in a few places so it will adhere as it bakes.

Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated oven for 30–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. Cold frozen berries may take toward the longer time.

If the streusel browns too quickly but the filling is not bubbling yet, loosely tent the dish with foil and continue baking until done.

Remove from the oven and let cool for at least 15 minutes — the filling will thicken as it cools. Serve warm in portions, topped with vanilla ice cream or whipped cream if desired.