Huckleberry Crisp

This huckleberry crisp recipe was created to enjoy the wild-grown huckleberries we pick. Serve with vanilla ice cream on summer evenings.

Filling:
6 cups huckleberries
½ tsp. lemon juice, freshly squeezed
1 cup white sugar
½ cup cornstarch
1 tsp. ground cinnamon

Topping:
1⅓ cups brown sugar
1 cup all-purpose flour, unbleached
1 cup rolled oats
1½ tsp. ground nutmeg
1½ tsp. ground cinnamon
⅔ cup butter, melted

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Lightly grease a 9x13” baking pan.

Make the filling: Place huckleberries and lemon juice into a bowl. Mix sugar, cornstarch, and cinnamon in a separate bowl until well combined; pour over huckleberries and toss until berries are completely coated. Pour the filling into the prepared pan.

Make the topping: Toss brown sugar, flour, oats, nutmeg, and cinnamon in a bowl until completely mixed. Add butter and stir until clumps begin to form. Spread topping over filling.

Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and allow to cool for 15 minutes before serving.

Makes 12 servings.