Contributed by Kathryn Hettler, Pilgrim's Produce

The unique almost almond flavour of the saskatoon berry comes when it's cooked. So a simple syrup can be made for pancakes or to serve over yogurt or ice cream.

One website: http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1199742968064&lang=eng

Because saskatoon berries are so easy to freeze, we eat them throughout the year in fruit crisps. I use Simply in Season's Four Fruit Crisp recipe and as long as saskatoon berries are one of those fruits, people always love it!

Our worker Michelle shared a recipe that is AMAZING for Saskatoon - Rhubarb Pie.

And this week we used a blueberry carrot muffin recipe from an old file that turned out very well so I'm including these below.

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Four Fruit Crisp

1 1/2 cups each of 4 fruits (6 cups total) preferably 2 kinds of berries plus apples, peaches, rhubarb or sour cherries.
Mix and pour into either a deep 10 inch pie pan or a 9 x 13" pan.

3/4 cup wholewheat flour
3/4 cup rolled oats
3/4 cup brown sugar
3 Tbsp butter
2 Tbsp oil
optional 1/3 cup chopped nuts

Mix topping until crumbly. Sprinkle over fruit. Bake in preheated oven at 375F until fruit bubbles and top is golden brown, about 30 minutes. Takes longer if using frozen fruit. Delicious & so easy!

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Saskatoon Rhubarb Pie (thanks to Kerwood's grandma)

2 cups rhubarb
2 cups saskatoon berries
2/3 cup sugar
1/4 cup flour
Juice squeezed from half a lemon
Place in pie crust and cover with lattice pastry. Bake at 425F and then 45 min. at 350F.

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Saskatoon Carrot Muffins

1 cup wholewheat flour
1 cup rolled oats
1/3 cup brown sugar
2 tsp baking oder
1 tsp baking soda
1 tsp cinnamon
1/2 cup buttermilk
1/3 c. light molasses
3 Tbsp grapeseed oil
1 egg
1 cup saskatoons
1 cup grated carrot
1/2 cup raisins
1/3 cup chopped walnuts

Preheat oven to 400F. In large bowl, combine dry ingredients. In medium bowl, combine wet ingredients. Make a well in dry ingred. and add milk mixture. Stir just until dry are moistened. Sprinkle fuit and nuts over batter. Gently fold in until evenly mixed. Spoon mixutre into muffin tins. Bake 18-20 minutes, until lightly browned. Makes 12 large muffins.

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