SASKATOON BERRY CRISP
A true backyard dessert, this crisp is cooked on top of bricks on the barbecue. The filling is a delicious blend of Saskatoon berries, maple syrup and spices.
Yield: Serves 12.
July 02, 2019
- 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
- Place bricks on natural gas barbecue grid. Preheat barbecue on medium heat for 10 – 15 minutes or to 400°F.
- 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.
- 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.
- 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.
- 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.
314 calories, 11.1 g fat, 4.1 g protein, 52.1 g carbohydrate, 4.7 g fibre, 178 mg sodium