Dessert: Canada – Yukon – Yukon Wild Berry Crisp

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 25 min

Total 55 min

Ingredients

- 4 cups (480 g) mixed wild foraged berries (lowbush blueberries, crowberries, cloudberries, juneberries)
- 2/3 cup (135 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (2.5 ml) vanilla extract
- Pinch of fine sea salt
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 3/4 cup (150 g) packed light brown sugar
- 3/4 cup (95 g) all-purpose flour
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) fine sea salt
- 1/2 cup (113 g) unsalted butter, cold and cut into small pieces
- 1/2 cup (60 g) chopped toasted hazelnuts or walnuts (optional)
- 1 tbsp (15 ml) birch syrup or maple syrup (optional, for regional nuance)
- Coarse sugar for sprinkling (optional)

Instructions

Short Description:
A warm, rustic fruit crisp showcasing a tart, aromatic blend of locally foraged Yukon wild berries under a crunchy oat-and-nut topping. Serve warm with vanilla ice cream or a dollop of whipped cream.

Regional Notes:
This Yukon version uses a mix of locally foraged wild berries (for example lowbush blueberries, crowberries, cloudberries, juneberries) that are more tart and intensely flavored than cultivated berries, so the filling is slightly less sweet and brighter than a typical cultivated-berry crisp. A touch of birch or maple syrup in the topping nods to northern sap-syrup traditions.

1. Preheat the oven to 375°F (190°C). Lightly butter or oil a 9-inch (23 cm) square or similar-sized shallow baking dish.
2. In a large bowl, combine the mixed wild berries, granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt. Gently toss until the berries are evenly coated; let sit 5–10 minutes so juices begin to release.
3. Transfer the berry mixture to the prepared baking dish and spread into an even layer.
4. In a separate bowl, stir together the oats, brown sugar, flour, cinnamon, and 1/4 tsp salt. Add the cold butter pieces and use a pastry cutter, two forks, or your fingertips to work the butter into the dry mix until the mixture resembles coarse crumbs with some pea-sized clumps. Stir in the chopped toasted nuts and the birch or maple syrup if using.
5. Evenly scatter the oat topping over the berries, pressing down lightly so some topping contacts the fruit. Sprinkle coarse sugar over the top if you like extra crunch.
6. Bake in the preheated oven for 35–45 minutes, or until the topping is golden and the filling is bubbling at the edges. If the topping is browning too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let the crisp rest 15–20 minutes so the filling sets slightly. Serve warm with vanilla ice cream, crème fraîche, or whipped cream. Adjust added sugar next time if your foraged berries are especially sweet or tart.