Honeyberry and Pear Crisp

The 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

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