Honeyberry and Pear Crisp

By Sheryl Normandeau

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

Preheat oven to 375 F. Butter a 9-inch casserole dish.

In a bowl, mix haskap berries, pears, cornstarch, sugar and cinnamon. Pour into the bottom of the prepared casserole dish.

In another bowl, mix the oatmeal, whole wheat flour, brown sugar and cinnamon. Add the butter and mix with your fingers until the mixture is crumbly and coarse. Sprinkle the topping over the fruit base in the casserole dish, covering it completely.

Bake for 45 minutes until the top is bubbly and golden brown. Remove and cool slightly. You can serve this either warm or cold. While I didn’t add anything, a dollop of whipped cream or ice cream would be amazing!