Saskatoon Berry Crumble

Saskatoon Berry Crumble

Saskatoon Berry Crumble

Not everyone is familiar with the Saskatoon Berry, but they were an extremely important food for North American Aboriginals. Here in Western Canada they remain very popular and are similar to a blueberry but with a sweet nutty flavor.  Last Friday we had an afternoon day trip out to the Saskatoon Farm to U-Pick both saskatoons and sour cherries and as soon as we got home my husband was itching for me to make him my Saskatoon Crumble. He and our daughters gobbled it up pretty quickly!

Saskatoon Berry Crumble
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8+

Ingredients
For the crust
  • 2 cups of flour
  • ½ teaspoons baking powder
  • ½ cup sugar
  • ⅔ cup butter (the butter needs to be fridge cold)
  • 1 teaspoon Kirkland pure vanilla
  • 3 egg yolks
  • 1-2 tablespoons sour cream (plain yoghurt can be substituted)
For the crumble topping
  • ½ cup butter
  • 1 teaspoon Kirkland pure vanilla
  • ½ cup sugar
  • 1½ cups flour
For the filling
  • 4 cups Saskatoon berries (use blueberries if you can’t find saskatoons)
  • 2 teaspoons flour
  • 1 tablespoon sugar
  • 2 teaspoons sugar
  • 3 egg whites

Instructions
  1. In a large bowl combine and mix all the crust ingredients (start with 1 tablespoon of sour cream).
  2. Form the crust mix into a ball, and if it is too dry add up to 1 tablespoon more sour cream. If it is too sticky (you can’t get it off your hands) sprinkle with a bit more flour.
  3. On your counter top squish the ball a bit (so it’ll cool quicker), wrap it in plastic wrap and place it into the fridge for 30 minutes, or to the freezer for 10 minutes.
  4. As it is cooling prepare the crumble topping by melting the butter and then in another bowl mix it with the remaining crumble topping ingredients. It should have a wet sand consistency.
  5. In another bowl, mix the saskatoons with the flour and 1 tablespoon sugar and set aside.
  6. In a third bowl, whip the egg whites with an electric blender until peaks form. Add in the 2 teaspoons sugar and continue to whip until it is very thick.
  7. Pre-heat your oven to 360F.
  8. Cover a large flat baking pan with parchment paper.
  9. Take the flattened crust ball out of the fridge/freezer and with a cheese grater shred the entire ball. Distribute the shredded bits onto the pan and use your fingers to press and form the shreds into a crust.
  10. Using a fork, poke holes throughout the crust to prevent it from rising.
  11. Bake the crust for approximately 15 minutes or until lightly golden.
  12. Remove from the oven and add the saskatoon berry mix evenly on the crust.
  13. Cover the berries with the whipped egg whites.
  14. Using your fingers, spread the crumble topping evenly over the egg whites.
  15. Place back in the oven and bake for 30-40 minutes until the crumble topping starts to turn a light golden color.
  16. Note: This crumble tastes best on the first day as the crumble is nice and crunchy.

Saskatoon Berry Crumble

Saskatoon Berry Crumble