Bumbleberry Crisp with Saskatoon Berries, Rhubarb, and Strawberries | SHIFTING ROOTS

Bumbleberry Crisp with Saskatoon Berries, Rhubarb, and Strawberries

Have you heard of bumbleberry?  It isn’t actually a berry, but a combination of fresh or frozen fruit including saskatoon berries, blueberries, rhubarb, strawberries, raspberries, or crab apples.  The beautiful thing is you can pick whichever three or more you have on hand, in whatever amounts you like, and still call it bumbleberry.

For generations, farm wives have loved making bumbleberry pies and crisps to clean our their freezers of leftover frozen fruit or use up an overabundance of summer fruit.

Whatever your situation, you’re sure to love this easy summer dessert recipe.

Rhubarb, strawberry, and Saskatoon berry combine in this easy and delicious bumbleberry crisp recipe. With rolled oats and fresh or frozen fruit, it's sure to become a new favorite summer dessert recipe. #bumbleberrycrisp #summerdessert #summerdessertrecipe #fruitcrisp #saskatoonberry #rhubarb #strawberry

A crisp of any kind is only of the easiest summer desserts you can possibly make.  Once you’ve got the basics down, you can easily improvise with your own favourite fruit combinations and make something wonderful.

My recipe is rather large, filling a 9 x 13 pan.  If you have any leftovers (which you probably won’t) you can always serve a few small spoonfuls with plain yogurt for a reasonably healthy breakfast.

Try these summer fruit recipes:

Rhubarb, strawberry, and Saskatoon berry combine in this easy and delicious bumbleberry crisp recipe. With rolled oats and fresh or frozen fruit, it's sure to become a new favorite summer dessert recipe. #bumbleberrycrisp #summerdessert #summerdessertrecipe #fruitcrisp #saskatoonberry #rhubarb #strawberry

Bumbleberry Crisp with Saskatoon Berries, Rhubarb & Strawberries

Filling:

3 cups Saskatoon berries

2 cups finely sliced rubarb

2 cups sliced strawberries

1 cup sugar

1/3 cup flour

1 tbsp lemon juice

Topping:

3 cups rolled oats

3/4 cup brown sugar

3/4 cup butter

1 tbsp cinnamon

Method:

Stir all filling ingredients in a large bowl and put in a 9 x 13 casserole dish.  In another bowl, combine all ingredients until it forms small clumps.  You may prefer to use your hands for this job.

Bake in a 350 degree oven for 45-55 minutes, or until topping is golden brown and the filling starts to bubble through.

Note: I tend to make my crisp with a little less sugar if I’m planning on serving it with ice cream or whipped cream.  Freely adjust the sugar content in yours to your liking.

What’s your favourite summer dessert? 

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Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Kristen

Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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