Crystal Margarine Recipes
Prep: 15 mins (+ 60 mins cook time)
Servings: 12 bars
Summer is a beloved season for many reasons, one of the Crystal Kitchen’s favourites is Saskatoon berries! They’re best enjoyed in nostalgic desserts, just like these streusel bars. A sweet streusel crunch is baked first to make the perfect crust, and then jammy, purple Saskatoon berries are generously scooped over top. After adding the ultimate streusel finish, you’ll have made these delicious bars in just over an hour!
Whether served with coffee, packed for a picnic, or enjoyed warm with a scoop of vanilla ice cream, these bars capture the cozy comfort of homemade baking and the unmistakable flavour of a Canadian prairie summer.
For more balanced baking inspiration, visit @crystal_margarine on Instagram.
ingredients
Streusel
1 1/2 cups
all-purpose flour
1 cup
rolled oats
1/2 cup
light brown sugar
1 tsp
baking powder
1/8 tsp
salt
1/2 cup
Crystal Margarine
Filling
4 1/2 cups
Saskatoon berries
1/2 cup
granulated sugar
2 tbsp
cornstarch
1/8 tsp
salt
2 tbsp
lemon juice (about 1 lemon)
1/2 tbsp
lemon zest (about 1 lemon)
directions
Streusel
In a medium bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
Add the Crystal Margarine and mix with your fingertips until a moist, sandy crumb forms.
Filling
In a saucepan set over medium heat, combine the Saskatoon berries, sugar, cornstarch, salt, and lemon juice. Cook gently, stirring often, until the mixture thickens, looks glossy, and the sugar and cornstarch have dissolved, about 2 to 3 minutes.
Remove from the heat and stir in the lemon zest.
Assembly & Baking
Preheat your oven to 350°F.
Line a 9” square baking pan with a parchment paper sling (leaving an overhang on two sides for easy removal).
Press about two-thirds of the streusel mixture firmly into the prepared pan to form an even crust. Bake for 10 minutes, then spread the warm berry filling evenly over the crust.
Sprinkle the remaining crumb evenly over the filling. Lightly press the topping down with the back of a spoon and bake for 45 to 55 minutes, or until the top is lightly golden and the berry filling is bubbling around the edges.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Once fully set, lift out using the parchment overhang sling and slice into rectangles.
Store covered in the refrigerator for up to 1 week.
