Delicious Saskatoon Berry Squares: An Easy Recipe for Buttery Oat Bliss
If you’re among those who eagerly await Saskatoon berry season, get ready to fall in love with this incredible Saskatoon Berry Squares recipe! These delightful bars feature a luscious, juicy Saskatoon berry filling, perfectly nestled between two layers of a rich, buttery oat crust. Not only are they incredibly easy to prepare, but you can also make them using either fresh or frozen Saskatoon berries, utilizing common pantry ingredients you likely already have on hand.
Discover the Magic of Saskatoon Berries
Often referred to as Prairie Berries, Juneberries in the United States, or Service Berries in the UK, these unique fruits are a true seasonal treasure. Their season is fleeting, typically appearing from mid-July to early August, though this can vary based on your geographic location and the year’s weather patterns. For instance, in Western Canada, where they thrive, they are usually at their peak readiness during the last week of July and the first week of August. You can experience the joy of picking them yourself at a “U-Pick” farm, or find them freshly available at local farmers’ markets. If you’re lucky, many stores also offer them frozen year-round, allowing you to enjoy their distinct flavor long after the summer has passed.
Saskatoon berries boast a flavor profile that is truly one-of-a-kind – a delightful blend of almond and a subtle blueberry sweetness, with a slightly tart finish. They are packed with antioxidants, fiber, and essential nutrients, making them a healthy addition to any diet. Their rich, deep purple hue also adds a beautiful visual appeal to any dessert.
The Inspiration Behind These Irresistible Berry Bars
This Saskatoon berry bar recipe draws its inspiration from my popular Saskatoon Berry Pie and classic Date Squares (also known as Matrimonial Cake) recipes. The goal was to create a handheld dessert that captures the essence of a warm berry pie with the comforting texture of an oat bar. These squares are simply perfect when served with a steaming cup of coffee or tea, or a refreshing glass of cold milk. Looking for an ideal dessert to conclude any summer meal? These Saskatoon Berry Squares offer a sweet, satisfying, and beautifully balanced finish.
And if you share a passion for Saskatoon berries, be sure to explore my comprehensive collection of The Best Saskatoon Berry recipes for more delicious ideas!
Essential Ingredients for Your Saskatoon Berry Squares
Crafting these delectable squares requires a few simple, wholesome ingredients. Here’s a closer look at what you’ll need and why each component is important:
- Quick Oats: I specifically recommend quick rolled oats because their thinner, partially cooked structure helps them bind more effectively and cook faster within the crust compared to old-fashioned rolled oats. Avoid instant oats entirely, as they tend to turn into a mushy texture unsuitable for a crumbly crust. The oats contribute a wonderful chewiness and nutty flavor that complements the berries.
- Unsalted Butter: Using unsalted butter gives you precise control over the overall salt content in the recipe. The amount of salt in salted butter can vary significantly between brands, making it harder to achieve consistent results. Cold, unsalted butter is key for a tender, flaky crust.
- Fresh Lemon Juice: This ingredient is vital for adding a bright, zesty note that perfectly cuts through the sweetness of the berries and brown sugar. The acidity enhances the berry flavor and prevents the filling from tasting overly sweet, creating a harmonious balance.
- Brown Sugar: Brown sugar is my preferred choice for both the filling and the crust. Its molasses content imparts a deeper, richer flavor profile with hints of caramel or toffee, which beautifully complements the almond-like notes of Saskatoon berries.
- Saskatoon Berries: The star of the show! You can use either fresh or frozen Saskatoon berries. If using frozen, there’s no need to defrost them beforehand; in fact, using them frozen helps prevent the filling from becoming too watery. Just be mindful that the water quantity in the filling recipe slightly differs depending on whether you’re using fresh or frozen berries, so check the recipe card carefully.
Creative Variations & Smart Substitutions
While this recipe is fantastic as written, feel free to experiment with these variations and substitutions to suit your preferences or what you have available:
- Butter: If unsalted butter isn’t available, you can use salted butter. Just be aware that it might slightly reduce the perceived sweetness of the squares.
- Berry Alternatives: If fresh Saskatoon berries are out of season or hard to find, blueberries make an excellent substitute. Their size and texture are very similar, although the flavor will be a bit different, lacking the characteristic almond undertone of Saskatoons.
- Extracts: If you don’t have almond extract, vanilla extract can be used as a direct substitute. Both add a lovely aromatic depth to the filling.
- Lemon Juice: For convenience, if you’re using concentrated lemon juice instead of fresh, halve the amount (use ½ teaspoon) as it’s much stronger. Alternatively, you can use ½ teaspoon of lemon zest to add a similar bright citrus note without the added liquid.
Step-by-Step Guide: How to Make Saskatoon Berry Squares
Making these delicious Saskatoon berry bars is a straightforward process. Follow these detailed steps for perfect results:
Preparation: Begin by preheating your oven to 350 degrees F (176 degrees C). Take a 9×13 inch baking pan and generously spray it with a non-stick cooking spray to ensure your squares don’t stick.
- Step 1: In a medium saucepan, combine the Saskatoon berries (fresh or frozen), water, white granulated sugar, fresh lemon juice, and cornstarch. Stir everything together until well mixed.
- Step 2: Place the saucepan over medium heat. Cook and stir continuously until the berries soften and the liquid is largely absorbed. This process typically takes about 15-20 minutes. Don’t be alarmed if it looks quite watery at first; it will thicken. Remember, frozen berries will take slightly longer to cook down.
- Step 3: Continue cooking, stirring frequently, until the filling becomes very thick – a consistency slightly thicker than traditional pie filling. If after 20 minutes it’s not thick enough, you can add an additional tablespoon of cornstarch mixed with a tiny bit of cold water, and continue cooking until it reaches the desired thickness. Once thick, stir in the almond extract.
- Step 4: Remove the cooked berry filling from the heat and allow it to cool completely. For quicker cooling, you can transfer it to a shallow dish and place it in the freezer for a few minutes, stirring occasionally. It should be very thick and spreadable once cooled.
- Step 5: In a large mixing bowl, combine all the dry crust ingredients: all-purpose flour, baking soda, brown sugar, and quick oats. Whisk them together until they are thoroughly mixed.
- Step 6: Add the cold unsalted butter to the dry ingredients. You can cut it in using a pastry cutter, two forks, or a clever technique: grate the frozen or very cold butter into the mixture using a box grater (see my “Top Tip” below for more on this!). Mix until the butter is evenly distributed and the mixture resembles coarse crumbs.
- Step 7: Take approximately half of the oat crust mixture and spread it evenly over the bottom of your prepared 9×13 inch pan. Use a spatula or the back of a spoon to gently but firmly pat it down, creating a compact base.
- Step 8: Carefully spoon the cooled Saskatoon berry filling over the pressed crust layer. Spread it out gently to cover the entire surface, ensuring an even layer of delicious berry goodness.
- Step 9: Crumble the remaining half of the oat crust mixture evenly over the berry filling. For a cleaner application, you can gently drop dollops of the topping and then very carefully spread them out with the back of a spoon or a butter knife, trying not to disturb the berry layer underneath.
- Step 10: Bake in the preheated oven for 35-45 minutes, or until the top crust is beautifully golden brown. Once baked, remove the pan from the oven and allow the squares to cool completely on a wire rack before attempting to slice them. This cooling step is crucial for the filling to set properly. Once cool, cut into 12 or 24 squares and optionally garnish with a dollop of whipped cream, a sprinkle of cinnamon, or a scoop of vanilla ice cream.
Baking Hint: To ensure your berry filling stays pristine and you don’t mix crumbs into it when spreading the top layer, try dropping small dollops of the remaining crust mixture over the filling using a spoon. Then, with extreme care and patience, gently spread these dollops to create an even top layer. Avoid pressing too hard, and clean your spatula or knife frequently.
Expert Recipe Tips for Perfect Saskatoon Berry Squares
Achieving bakery-quality Saskatoon berry squares is easy with a few insider tips:
- Don’t Thaw Frozen Saskatoon Berries: When using frozen berries for the filling, add them directly to the saucepan without thawing. This helps to prevent them from releasing too much excess liquid, which could result in a runny filling. If you are using fresh berries, refer to the recipe card for the adjusted water measurement.
- Press the Crust Firmly: When laying down the bottom crust, make sure to press the mixture firmly and evenly into the pan. A well-compacted base ensures that your squares hold together beautifully when cut and won’t be crumbly.
- Cool Completely Before Cutting: Patience is key! Allow the baked squares to cool entirely in the pan before attempting to slice them. This gives the berry filling adequate time to set and firm up, preventing the squares from falling apart.
- Taste Your Berries: Saskatoon berries can vary in sweetness and tartness. Before mixing the filling ingredients, taste a few berries. If they are particularly tart, you might want to slightly increase the sugar in the filling to achieve a balanced flavor.
- Consider Blind Baking the Crust: For an extra firm and less crumbly base, you can blind bake the bottom crust for about 5-7 minutes before adding the berry filling. This pre-baking step helps create a sturdier foundation.
- Use Cold Butter for the Crust: Always use very cold butter when preparing the oat crust. Cold butter melts slowly during baking, creating pockets of steam that result in a wonderfully tender, crumbly, and non-greasy texture.
- Prevent Overbrowning: If you notice the top layer of your squares browning too quickly during baking, loosely tent the pan with aluminum foil. This will protect the top from overcooking while allowing the berry filling to continue baking and setting.
- Enhance Flavor with Spices: For an added layer of flavor complexity, consider adding a tiny pinch of ground cinnamon or a bit of extra lemon zest to the berry filling. These additions can brighten and deepen the taste without overpowering the natural berry flavor.
- Achieve Clean Slices: To get neat, bakery-style edges, use a sharp knife and wipe it clean with a damp cloth after each slice. This prevents the filling from dragging and making a mess.
Storage and Freezing Guidelines
These Saskatoon berry bars are excellent for making ahead or storing for later enjoyment. Store any leftover squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, these squares freeze exceptionally well. Place them in an airtight freezer-safe container or wrap individual squares in plastic wrap and then foil, and they will keep fresh in the freezer for up to 3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked taste.
Serving Size and Customization
This Saskatoon berry dessert bar recipe yields approximately 12 generous large squares. However, you have the flexibility to cut them in half, as shown in many photos, to create 24 smaller, more manageable servings – perfect for a party or lighter treat. Furthermore, many digital recipe cards offer the convenient option to half, double, or even triple the recipe by simply clicking on the serving number. The ingredient quantities will automatically adjust, making it easy to bake for any occasion, big or small.
Top Tip: The Secret to a Perfect Oat Crust
Achieving that ideal crumbly, buttery crust doesn’t have to be a struggle. My secret involves a simple freezer trick for your butter. I typically pre-cut my butter into common portions (like 1 cup, ½ cup, or 2 ¼ cups) and then store these portions in the freezer. This not only extends the shelf life of the butter but also allows me to grab the exact amount I need, whenever I need it.
When it’s time to “cut in” the butter for a recipe like this, forget the tedious fuss of working with softened, melty cubes. Instead, I use a cheese grater to grate the frozen butter (or very cold butter if you don’t freeze it) directly into the dry ingredients. This technique ensures the butter is evenly distributed in tiny, cold pieces, resulting in a superior crumb texture and preventing the crust from becoming greasy. It’s a game-changer!
Delicious Pairings for Saskatoon Berry Bars
While these Saskatoon Berry Squares are delightful on their own, they also pair wonderfully with a variety of summer meals. Consider serving them alongside hearty savory dishes to balance the sweetness. Some of my favorite pairings include a fresh Cajun Chicken Mango Salad, classic BBQ Beer Butt Chicken, a creamy Bacon Ranch Chicken Pasta Salad (pictured below), or a comforting Slow Cooker Beef on a Bun recipe! The vibrant berry flavor provides a refreshing contrast to rich and savory main courses.
Frequently Asked Questions About Saskatoon Berry Squares
Yes, once the squares have cooled completely and are cut, it’s best to store them in an airtight container in the refrigerator. This helps to keep the berry filling fresh and prevents the oat crust from becoming too soft or stale, preserving their delightful texture and flavor for longer.
A crumbly or dry crust can often be attributed to one of two things: either over-measuring the flour or not properly incorporating the butter. To avoid excess flour, always spoon it into your measuring cup and level it off rather than scooping directly. Ensure the butter is thoroughly mixed into the dry ingredients until the mixture resembles a coarse, sandy crumb consistency, allowing the butter to coat the dry particles evenly.
Oven temperatures can vary significantly, so if your top crust is browning faster than you’d like, it’s an easy fix. Simply loosely tent the baking pan with aluminum foil during the last 10-15 minutes of baking. This will shield the top from direct heat, preventing overbrowning while the filling continues to cook and set perfectly.
A runny filling usually indicates that the berries released too much juice, or the cornstarch didn’t activate enough. This is more common when frozen berries are thawed before use, as thawing can cause excessive moisture release. Try using frozen berries directly from the freezer, and ensure you cook the filling until it’s visibly very thick. If it still seems too thin, you can add an extra teaspoon of cornstarch (mixed with a tiny bit of cold water) and continue cooking for a few more minutes to help it thicken.
If you’re seeking delicious Saskatoon berry recipes, these Saskatoon Berry Squares are a must-try dessert that you and your family will absolutely love!
Explore More Saskatoon Berry Delights
Can’t get enough of these wonderful berries? Here are more of my favorite Saskatoon berry recipes to inspire your baking:
- Saskatoon Berry Layer Cake
- Saskatoon Berry Ice Cream (No-Churn)
- No-Bake Saskatoon Berry Cheesecake (in a jar)
- Saskatoon Berry Crisp (in a mug)
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Saskatoon Berry Squares Recipe
These Saskatoon Berry squares feature a juicy Saskatoon berry filling nestled between delicious buttery oat layers. They are easy to make and you can prepare them with either fresh or frozen Saskatoon berries, using common pantry staples!
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Cuisine: American, Canadian, North American
Special Diet: Vegetarian
Cook Time: 35 minutes
Total Time: 50 minutes
Equipment
- Saucepan
- 9×13 inch Baking Pan
- Box Grater (Optional, for butter)
Ingredients
Filling:
- 6 cups Saskatoon berries *can use frozen or fresh or sub blueberries
- ½ cup +2 tbsps water (for frozen berries) *If using fresh Saskatoon berries, use ¾ cup water
- ⅔ cup white granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- ¾ teaspoon almond extract
Crust:
- 1 ½ cups all-purpose flour
- 1 ½ cups quick oats
- 1 ⅓ cup brown sugar
- ½ teaspoon baking soda
- 1 cup unsalted butter
Instructions
-
Prep: Preheat oven to 350 degrees F (176 degrees C) and generously spray a 9×13 pan with non-stick cooking spray.
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Combine Saskatoon berries, water, white granulated sugar, lemon juice, and cornstarch together in saucepan. *use ¾ cup water for fresh berries
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Cook and stir over medium heat, until berries and water are absorbed. *This will take about 15-20 minutes and it will look quite watery at one point. *It will take longer if you are using frozen berries.
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Cook, stirring frequently, until it’s thicker than pie filling. If not thick enough after 20 minutes, add another tablespoon cornstarch and cook for 5 more minutes.
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Remove from heat, and cool. Add almond extract. * I put it in the freezer for a few minutes to cool it faster.
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In a large mixing bowl combine dry ingredients (flour, baking soda, brown sugar and quick oats) together.
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Cut in butter (a little at a time, mixing between additions) and mix until mixture is combined. (*See Top Tip)
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Spread half of the crust mixture into the bottom of a greased 9×13 pan and pat down with a spatula.
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Cover with cooled Saskatoon berry filling.
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Hint: To avoid getting crumbs in the filling, drop dollops of filling all over the crust with a spatula or spoon. Then very carefully spread it out with a butter knife or spatula, avoiding getting the dry mixture on the knife or spatula. *You have to be very patient while you are doing this!
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Spread the remaining half on top of the filling and pat down with a spatula.
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Bake for 35-45 minutes or until it’s golden brown on top.
Notes
Expert Recipe Tips:
- Don’t thaw frozen Saskatoon berries before using. Adding them frozen helps prevent excess liquid from making the filling too runny. If you are using fresh berries, please see recipe card for additional amount of water you need to add.
- Press the crust mixture firmly and evenly into the pan. This ensures a stable base that holds together when cut.
- Let the squares cool completely before cutting. This gives the filling time to fully set and prevents them from falling apart.
- Taste your Saskatoon berries before baking. Depending on how sweet or tart they are, you may want to adjust the sugar slightly for balance.
- Consider blind baking the crust for 5-7 minutes. Partially baking the crust before adding the filling can help create a firmer, less crumbly base.
- Use cold butter when mixing the crust. Cold butter creates a better crumb texture and prevents the crust from becoming greasy.
- Avoid overbaking the top layer. If it starts to brown too quickly, tent the pan with foil to protect it while the filling finishes baking.
- Add a pinch of cinnamon or lemon zest to the filling. This adds depth and brightness to the flavor without overpowering the berries.
- Cut with a sharp knife and wipe it between slices. This helps create clean, bakery-style edges for a neater presentation.
Storage
Store Saskatoon berry bars in an airtight container for up to 3 months. These squares freeze well in an airtight container for up to 3 months.
Nutrition
Calories: 181kcal (9%) |
Carbohydrates: 28g (9%) |
Protein: 1g (2%) |
Fat: 8g (12%) |
Saturated Fat: 5g (31%) |
Polyunsaturated Fat: 0.5g |
Monounsaturated Fat: 2g |
Trans Fat: 0.3g |
Cholesterol: 20mg (7%) |
Sodium: 28mg (1%) |
Potassium: 66mg (2%) |
Fiber: 1g (4%) |
Sugar: 21g (23%) |
Vitamin A: 256IU (5%) |
Vitamin C: 4mg (5%) |
Calcium: 17mg (2%) |
Iron: 0.4mg (2%)