Huckleberry Crisp
Huckleberry crisp is a delightful dessert that combines the sweetness of fresh huckleberries with a buttery and crunchy topping. This dish is perfect for showcasing summer's fruits and can be served warm with a scoop of vanilla ice cream.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 9x13-inch baking dish
- 1 spoon or spatula
- 1 oven
Ingredients
- 4 cups fresh huckleberries About 560g.
- 1 cup granulated sugar Divided into two parts, ½ cup for huckleberries and ½ cup for topping.
- 1 tablespoon lemon juice
- 1 cup all-purpose flour About 125g.
- 1 cup rolled oats About 90g.
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted About 113g.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the huckleberries, ½ cup of sugar, and lemon juice. Gently toss the mixture to coat the huckleberries and set aside.
- In another bowl, mix together the flour, oats, the remaining ½ cup of sugar, ground cinnamon, and salt.
- Pour in the melted butter and stir until the mixture is crumbly and evenly combined.
- Spread the huckleberry mixture evenly in the bottom of the 9x13-inch baking dish.
- Sprinkle the oat topping over the huckleberries, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra treat.
Notes
Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra treat.
You can substitute other berries such as blueberries or raspberries if huckleberries are not available.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving if desired.