Description
This Huckleberry Crisp combines the tartness of wild huckleberries with a buttery, crunchy topping. A comforting dessert that captures the essence of wild berries with a balance of sweetness and tartness, perfect for any occasion.
Ingredients
Scale
For the Filling:
- 4 cups fresh or frozen wild huckleberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon unsalted butter, cut into small pieces
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare the Filling: Preheat oven to 350°F (175°C). Combine huckleberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Toss to coat the berries. Pour into a greased 9-inch square baking dish and dot with butter.
- Make the Crisp Topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and mix until the mixture resembles coarse crumbs. Stir in chopped nuts if using.
- Assemble the Crisp: Sprinkle the crisp topping evenly over the berry filling, covering the berries completely. Leave some spots slightly exposed for a crunchy finish.
- Bake the Crisp: Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling. Cover edges with aluminum foil if topping browns too quickly.
- Cool and Serve: Let the crisp cool for 10-15 minutes before serving. Serve with vanilla ice cream or whipped cream for an extra indulgence.
Notes
- Cold butter for the topping: This ensures a crumbly, crunchy topping.
- Don’t overfill the dish: Leave room at the top to avoid spilling while baking.
- Fresh huckleberries are best: But frozen huckleberries work if thawed and drained properly.
- Let the pie cool completely: This allows the filling to set for perfect slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Huckleberry Crisp, Huckleberry Crisp Recipe, Fruit Crisp, Berry Crisp, Summer Dessert