Make this delicious Saskatoon, apple, and rhubarb crisp. This gluten-free dessert is the perfect combination of sweet and tart. It combines juicy Saskatoon berries, crisp apples, and tangy rhubarb, topped with a golden, buttery oat crumble. Whether you’re looking for a cozy fall treat or a delightful summer dessert, this crisp is sure to satisfy your sweet tooth. Easy to make and bursting with fresh fruit flavors, it’s a crowd-pleaser that will have everyone asking for seconds.
Steps to Make Saskatoon Apple Rhubarb Crisp
1. Preheat the oven to 350°F (175°C). This ensures your crisp will bake evenly, achieving that perfect golden topping.
2. In a large mixing bowl, combine Saskatoon berries, sliced apples, chopped rhubarb, sugar and flour. Mix well to coat the fruit evenly, which helps create a thick and delicious filling. Spread this mixture evenly in a greased 13×9 -inch baking dish.
3. In a separate bowl, prepare the topping by mixing gluten-free all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
4. Sprinkle the oat crumble topping evenly over the fruit filling. Bake for 35-40 minutes, or until the topping is golden and the fruit is bubbling at the edges.
5. Let the crisp cool slightly before serving. Pair it with a scoop of vanilla ice cream for the ultimate dessert experience.
A surprise discovery of backyard berries, turned into a yummy dessert. Saskatoon berries are something we have not been very familiar with, until now. They were easy picking and plentiful. The flavour leaves a subtle almond flavour, which was a pleasant surprise. Delicious eaten alone or topped with vanilla ice cream.
Saskatoon
Ingredients
For the Topping
- 1 cup rolled oats dedicated gluten free
- 1/2 cup Gluten free AP flour
- 1 cup brown sugar
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter
For the Filling
- 4 cups Saskatoon berries
- 1 medium Gala Apple, peeled and sliced
- 2 cups rhubarb, diced
- 1/4 cup sugar more or less, depending upon rhubarb tartness
- 2 tbsp Gluten free AP flour
- 1 tbsp butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease an 9×13-inch baking dish.
For the Filling
- In a large mixing bowl, combine the Saskatoon berries, sliced apples, and chopped rhubarb.
- Add the sugar and flour to the fruit and toss to combine and evenly coat.
- Spread the fruit mixture evenly in the prepared baking dish.
For the Topping
- In a medium bowl mix oats, flour, brown sugar, cinnamon, and salt. Cut in the butter until the mixture looks like coarse crumbs.
- Sprinkle the crisp topping evenly over the fruit mixture.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let the crisp cool slightly before serving. It’s perfect on its own or with a scoop of vanilla ice cream.
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