Two years ago, when I found the delightful recipe from which I produced this...
...I decided to bookmark the web page, saving paper. If you don't know me personally, I try very hard to recycle and conserve resources. This time, however, my efforts BACKFIRED! The recipe is no longer posted. Perhaps they got nailed for copyright... Lesson learned: Print one copy of worthy recipes.
I looked around at other recipes (grumble, grumble). Most are very similar for Saskatoon Crisp: basically, a whack of berries mixed with a wee bit o' white sugar, covered with a mixture of equal parts flour, brown sugar, oats, and cold butter. If you are blessed with lots of berries and favourable conditions (e.g. bug-free, reasonable temperature), go for a double batch. This recipe is for a single batch, though, just so no one feels they are an inadequate s'k'toon picker. It's okay. Some years are just like that. The further the dessert fits up the dish, the better it looks, I think! And if you are a crispy topping-lover like me, you might even want to double the topping for a single recipe; when I made a double batch (8 cups of berries) in a 9" x 13" pan, double-and-a-half the topping worked out well.
Here is my version of Saskatoon Crisp:
Preheat your oven to 350 F/ 180 C.
4 cups saskatoons 1 L
1/4 cup white sugar 60 mL
Mix these two ingredients and spread in an 8" x 8" pan or small round French White casserole.
Notes: *If you bake it in a stoneware casserole, it'll be purplish-brown afterward. I'm sure it'll
come off in time, plus your food usually covers it up anyway.
*Some recipes recommend adding 2 tsp./10mL lemon juice to the saskatoons and sugar;
the acid is supposed to help the berry juice thicken but I didn't notice much of a
difference between the two versions once they had cooled off.
1/2 cup flour 125 mL
1/2 cup brown sugar 125 mL
1/2 cup rolled oats 125 mL (not instant - I like the Large Flake so the top is crunchy and
chewy, but quick oats would work, too)
Stir these together in a medium bowl.
Cut 1/2 cup (125 mL) cold butter into small cubes (1/2" / 1 cm-ish). Use a pastry blender, a potato masher, your clean hands, two butter knives, Mix 'N Chop tool, or whatever else works for you to mix the butter with the other topping ingredients until you have the often-quoted recipe phrase "butter is the size of small peas."
Saskatoons + Sugar Nice & deep in the pan Butter pretty much the size of small peas ;-)
Pour your topping mixture over the saskatoons and give it a little love-pat all around. It shows you care, like tucking the blankets around your children at night; it's just the right thing to do.
Bake on the center rack until the delicious juices are bubbling up out of the crust and the topping is nicely browned, about 30-45 minutes.
*Note: If your mixture is nearing the top of the dish, place a large cookie sheet underneath so it doesn't make a big mess on the bottom of your over if/when it bubbles over.
Let it cool for at least 30 minutes so the juices thicken a bit. If you can't wait that long, it'll be quite liquidy on the bottom, but equally delicious when the juices mingle with some vanilla ice cream!
I appreciate that you made an initial or return visit to my island. Now back outside to pick more saskatoons!
P.S. I actually am, right after I post this. I'm all about the honesty; my mother's excellent detective skills discouraged me from fibbing at a young age. I learned she'd always find out so it was better just to try to be good and honest in the first place! I love you, Mom! ;-)