Juneberry Crisp

Recipe makes one 9 x 9-inch baking dish (6 to 8 servings)

Whatcha Need

• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• 4 cups Juneberries
• 1 Tablespoon fresh lemon juice
• ½ cup brown sugar
• 5 Tablespoons unsalted butter, cut into small cubes
• ¼ cup all-purpose flour
• ¾ cup old-fashioned oats
• ¼ cup chopped walnuts

Whatcha Do

1. Preheat the oven to 375℉. Lightly butter a 9 x 9-inch baking dish.
2. In a large bowl, combine the granulated sugar, salt, Juneberries, and lemon juice. Toss gently to coat.
3. In a separate bowl, mix together the brown sugar, butter, flour, oats, and walnuts until the mixture forms coarse crumbs.
4. Spread the Juneberry mixture evenly in the prepared baking dish.
5. Sprinkle the oat mixture evenly over the top.
6. Bake for 35 to 40 minutes, or until the toping is golden brown and the filling is bubbling.
7. Let cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired.