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)

mother earth news fair 2018 schedule


Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!