Huckleberry Crisp recipe

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Ingredients

6 cups huckleberries
½ teaspoon lemon juice
1 cup white sugar
½ cup cornstarch
1 teaspoon ground cinnamon, or to taste
1 ⅓ cups brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup melted butter

Nutrition Info

377.6 calories
carbohydrate: 69.4 g
cholesterol: 27.1 mg
fat: 11.2 g
fiber: 3.4 g
protein: 2.7 g
saturatedFat: 6.7 g
servingSize: -
sodium: 85.3 mg
sugar: 49.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.

  2. Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish, mix until well combined. Pour over the huckleberries, toss until completely coated. Pour into the prepared pan.

  3. Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl, toss together until completely mixed. Add butter, stir until mixture begins to form clumps. Spread over the huckleberries.

  4. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings.

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