Honeyberry and Pear Crisp

| 6/9/2014 12:16:00 PM

Tags: Honeyberry, Haskap, Dessert, Baking, Spring, Fruit, Sheryl Normandeau,

Blooms and SpoonsThe haskap (edible blue honeysuckle, honeyberry) are blooming here in Calgary – and the bees couldn’t be happier!

While rummaging around in the freezer the other day, I came across a bag of frozen haskap berries I had somehow forgotten about. I couldn’t have such treasure just sitting there any longer, so I took them out and made a crisp. Haskap berries freeze beautifully and they really don’t lose any of that wonderful tangy freshness (they taste sort of like a combination of raspberries and blueberries). If you ever get a chance to try them, don’t hesitate – I have a feeling you’ll be an instant fan.

Here is the crisp recipe – if you don’t have haskap berries, use blueberries. Better still, use wild blueberries. 

Haskap Berry Pear Crisp

2 cups haskap berries, fresh or frozen and thawed
2 ripe pears, peeled, cored, sliced into small chunks
1 tablespoon cornstarch
4 tablespoons granulated sugar
1/4 teaspoon cinnamon

1  1/4 cups oatmeal
1 cup whole wheat flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
12 tablespoons unsalted butter, diced

8/28/2014 5:09:07 PM

Wow! Nice Sheryl! I tried this today and took it to a friend who just had knee replacement surgery to share! I loved being able to make great use of the pears from our tree that are coming on now in abundance along with some blueberries I had frozen earlier this summer. You had me at the "mix with your hands" part! LOL. Fun and tasty too! Thanks for sharing. Jamie Cearley (www.jamiecearley.com)

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