
Huckleberry Crisp
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Description
Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings.
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
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.
Nutrition Facts
serving: 1 9x13-inch baking pan
calories: 377.6 kcal
carbohydrates: 69.4 g
protein: 2.7 g
saturated fat: 6.7 g
cholesterol: 27.1 mg
sodium: 85.3 mg
fiber: 3.4 g
sugar: 49.3 g
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