Huskcherry crumble

August 31, 2010 § 2 Comments

Last week at the farmer’s market I ran across this interesting fruit called the huskcherry. Apparently it’s also called a gooseberry, and is related to the tomato and tomatillo. Regardless, I thought they tasted really interesting; faintly sweet and altogether lovely. To eat or use, peel back the husk, which is reminiscent of a paper lantern, and enjoy fresh or baked into desserts, such as this huskcherry crumble.

This recipe is very simple: huskcherries topped with a modified shortcrust pastry/crumble topping, which of course you can use with all sorts of fruits. I like to use a higher huskcherry-to-crumble ratio, but if you prefer more topping just add more on top (it might take a bit longer to brown, however). For one to four persons this can easily be made in a toaster oven, so you don’t have to heat up the entire regular oven; always nice in the summer heat, I’ve found. I’ve also read that you can cook crumbles on the grill; let us know if you have success with this method!

First, remove the papery husks and discard. I like to rinse off the huskcherries before using.

Then, put the huskcherries in a small baking dish – I used a mini pie-tin. Basically, you want the huskcherries to sit about an inch to an inch and a half deep.

Then, in a small bowl, mix together a half tablespoon of unsalted butter, two tablespoons of flour, two tablespoons of granulated sugar, a half teaspoon of vanilla extract, and a pinch of salt.

Using a fork, press together the crumble topping ingredients until crumbs form (hence, crumble!).

Top the huskcherries with the crumble mixture and bake in a preheated 400 degree Fahrenheit oven for thirty to forty minutes, or until crumble topping becomes golden.

I pulled mine out of the oven at the fifteen minute mark to take a photo because it was getting dark, so this is the halfway point, but it should be a light golden hue (and feel crispy to the touch – let the crumble cool a bit before touching/eating, please). Serve and enjoy right away!

Huskcherry crumble

Serves one to two, but is easily increased

  • One pint huskcherries, de-husked and rinsed
  • A half tablespoon unsalted butter
  • Two tablespoons flour
  • Two tablespoons sugar, any kind, granulated
  • A half teaspoon vanilla extract
  • Pinch of salt

1. Preheat the oven to 400 degrees Fahrenheit. Husk and rinse the huskcherries. Place into a baking dish so that the huskcherries are about one to one and a half inches deep.

2. In a small bowl, mix together the rest of the ingredients until crumbs form. Top huskcherries with xrumble mixture.

4. Bake for thirty to forty minutes, or until topping is golden brown and crispy. Enjoy right away!


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§ 2 Responses to Huskcherry crumble

  • elentari86 says:

    I didn’t know there was another name; I’ve always seen them called ‘physalis’. Hiskcherry is a good name, I can see where it came from!

    • k.m. says:

      I’ve also seen other names too. Physalis is a very pretty name.

      They are usually out in June but this year I didn’t see any at the farmer’s market, having moved in the meantime.

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