Saskatoon or Berry Crisp

Roger Cosgrove

subheading: Berry Filling:

4 cups saskatoons

1 cup blueberries

1 cup raspberries

¼ cup granulated sugar

2 Tbs orange juice

2 tsp vanilla

¼ cup flour

subheading: Topping:

1¼ cup quick oats

1½ cup flour

1 cup light brown sugar

1 tsp kosher salt

1 cup cold butter, diced

Preheat oven to 350°F. Coat a 9×13 baking dish with oil or nonstick spray, set aside.

Place berries in a large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.

Place the berry mixture into the prepared baking dish. Spread out evenly.

In another large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs. Sprinkle over the berries.

Bake for 45 minutes, until the top is golden and the berries are bubbly.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

You can any type of berries as long as you use 6 cups in total.

If you use frozen berries, allow them to thaw and drain excess liquid.

Store covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave.

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