Saskatoon-Style Blueberry Crisp with Maple Cream

Warm blueberry crisp bakes fresh and dried berries under a buttery oat crumble, finished with a pour of maple cream. As Grease Bags on the Portage remembers, dried fruit once bulked voyageur rations beside bison strips and rendered fat.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 4g fiber

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Ingredients

• 4 cups fresh blueberries
• 1/2 cup dried blueberries
• 1/3 cup maple syrup
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 6 tbsp butter
• 1/4 tsp salt
• 1/2 cup heavy cream

Instructions

1. 1Preheat oven to 375°F and lightly butter an 8-inch cast-iron skillet or baking dish.
2. 2Toss fresh and dried blueberries with maple syrup and spread evenly in the prepared skillet.
3. 3Mix oats, flour, salt and remaining maple syrup then cut in cold butter until crumbly and scatter over the berries.
4. 4Bake 25-30 minutes until topping is golden brown and fruit is bubbling.
5. 5Whip heavy cream with maple syrup until soft peaks form then serve spoonfuls of crisp topped with maple cream.