We had the best time at the cabin picking Saskatoon berries this summer. It’s one of the things that I most look forward to up there, there’s something so therapeutic and simple about gathering your own food. Now that Charlie is bigger he joined me and my Dad in the adventure and loved it. I’m pretty sure more of the berries landed on the ground versus in our buckets, but who cares.
This berry crisp is super simple to whip up for guests, and you can use frozen berries instead of fresh (I always have frozen berries in my freezer for smoothies anyway). Any mixture will do, but I love blueberries or saskatoons. You can mix it with strawberries, blackberries, peaches… it’s up to you!
Served with a dollop of whipped cream (or coconut whip) or a scoop of vanilla ice cream, this dessert is always a hit! If your berries are on the drier side (like saskatoon berries) don’t add any flour.
This berry crisp is super simple to whip up for guests, and you can use frozen berries instead of fresh.
- 5 cup berries fresh or frozen
- 3 tablespoon sugar
- 1 tablespoon oat flour gluten free
- 3/4 cup oat flour gluten free
- 2 1/2 cup large flake rolled oats
- 3/4 cup brown sugar
- 2 teaspoon cinnamon
- 3/4 cup butter melted
- pinch salt
- Preheat the oven to 350F and grease a 9x13" baking dish with butter.
- In a medium bowl mix together the berries, 3 Tbsp. sugar and 1 Tbsp. flour. Pour this into the prepared dish.
- In another medium bowl combine the remaining ingredients and mix together until combined. Sprinkle the mixture over top of the berries and bake for 35-45 minutes, until the berries are bubbling and the topping is golden brown.