SASKATOON BERRY CRISP

​2 bricks
1 cup old-fashioned large flake oats
3/4 cup all-purpose flour
1/4 cup packed golden brown sugar
1/2 tsp salt
1/2 cup salted butter, chilled and cubed
2 tbsp salted butter
9 cups fresh or frozen saskatoons
3/4 cup water
1/3 cup maple syrup
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground cardamom
1/2 tsp nutmeg
3 tbsp cornstarch
3 tbsp water

​1. Place bricks on natural gas barbecue grid. Preheat barbecue on medium heat for 10 – 15 minutes or to 400°F.
2. Combine oats, flour, brown sugar and salt in a bowl. Cut in ½ cup butter with a pastry blender until mixture is crumbly. Set topping aside.
3. Melt 2 tbsp butter in a non-reactive Dutch oven over medium heat. Add saskatoons, 3/4 cup water, maple syrup, cinnamon, vanilla, cardamom and nutmeg. Cook, uncovered, stirring occasionally, until fruit is slightly softened, about 10 minutes. Reduce heat to low.
4. Whisk together cornstarch and 3 tbsp water in a small bowl. Gradually whisk into saskatoon mixture and cook, whisking constantly, until thickened. Remove from heat. Pour into a greased 9x13 inch baking pan. Sprinkle topping evenly over saskatoon mixture; pat gently so that topping adheres.
5. Set baking pan directly on top of bricks. Bake with lid down, rotating baking pan after 10 minutes, until mixture is bubbly and topping is golden, about 15 – 20 minutes. Serves 12.

Cook's Note: As an alternative to using the barbecue, crisp may be baked in an oven at 400°F until pastry is golden brown and filling is bubbly, about 20 minutes.

 





 
Last updated on August 18, 2017