Serviceberry pecan maple crumble
A delicious and simple crumble dessert featuring serviceberries, aka juneberries or saskatoon.
Ingredients
For berries
- 2 pints fresh ripe serviceberries (4 cups / 590 grams / 1 lb 5 oz)
- 2 tbsp fresh Meyer lemon juice
- 3 tbsp maple sugar (22 grams) alt: light brown sugar or coconut sugar
- 2 tbsp organic white whole wheat pastry flour (10 gm) alt: 2 tbsp all-purpose flour
- dash of fresh-grated nutmeg
- pinch of salt
For crumble topping
- 98 grams (3/4 cup + 2 tbsp) organic white whole wheat pastry flour alt: a little over 3/4 cup all-purpose flour
- 1/2 cup (50 grams) pecans, pulverized before adding to crumble
- 3/4 cup (68g) organic old-fashioned rolled oats
- 1/2 cup (66g) maple sugar alt: 1/2 cup light brown or coconut sugar
- 1/2 cup (115g / 1 stick) unsalted butter, melted
- 1/8 tsp salt
Instructions
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Pre-heat oven to 375°F (190°C) and butter an 8×8″ baking dish.
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Pour whole serviceberries into baking dish. Add lemon juice, flour, maple sugar, nutmeg, and salt and mix until the berries are coated.
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Pulverize pecans in a blender, then pour/scrape them into mixing bowl. Add other dry crumble ingredients (flour, oats, maple sugar, salt). Stir dry ingredients together then pour in melted butter. Stir together with a large spoon.
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Sprinkle the crumble topping evenly over the surface of serviceberries in the baking dish using your fingers. Bake for ~30 minutes on middle oven rack. When done, the crumble will be lightly browned on top and berries will be bubbly.
Remove from the oven and place on cooling rack. Serve as-is or with scoop of whipped cream, vanilla ice cream, or similar topping.
Have extra? Store covered in fridge for up to one week. Re-heat prior to serving.