SASKATOON BERRY CRISP (SERVICEBERRY CRISP)

Serves: 12

2 bricks ■

1 cup (250 ml) old fashioned ■ large flake oats

¾ cup (180 ml) all-purpose ■ flour

¼ cup (60 ml) packed golden ■ brown sugar

½ tsp (2.5 ml) salt ■

½ cup (125 ml) salted butter, ■ chilled and cubed

2 tbsp (30 ml) salted butter ■ 9 cups (2.25 L) fresh or frozen ■ Saskatoon berries (serviceberries)

¾ cup (180 ml) water ■

⅓ cup (80 ml) maple syrup ■ 1 tsp (5 ml) cinnamon ■

1 tsp (5 ml) vanilla ■

½ tsp (2.5 ml) ground cardamom ■ ½ tsp (2.5 ml) nutmeg ■ 3 tbsp (45 ml) cornstarch ■ 3 tbsp (45 ml) water ■

1. Place bricks on natural gas barbecue grid. Preheat barbecue on medium heat for 10-15 minutes or to 400 F (205 C).

2. Combine oats, flour, brown sugar and salt in a bowl. Cut in ½ cup (125 ml) butter with a pastry blender until mixture is crumbly. Set topping aside.

3. Melt 2 tbsp (30 ml) butter in a non-reactive Dutch oven over medium heat. Add berries, ¾ cup (180 ml) water, maple syrup, cinnamon, vanilla, cardamom and nutmeg. Cook, uncovered, stirring occasionally, until fruit is slightly softened, about 10 min- utes. Reduce heat to low.

4. Whisk together cornstarch and 3 tbsp (45 ml) water in a small bowl. Gradually whisk into berry mixture and cook, whisking constantly, until thickened. Remove from heat. Pour into a greased 9x13-inch (23x33-cm) baking pan. Sprinkle topping evenly over berry 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.

Cook’s Note: As an alternative to using the barbecue, crisp may be baked in an oven at 400 F (205 C) until topping is golden brown and mixture is bubbly, about 20 minutes.