I got to writing about a huckleberry trip last summer, and I thought you might need a recipe for huckleberry crisp.
- Six (6) cups huckleberries (If the berries were frozen, thaw and drain them.)
- 1/4 cup of granulated sugar
- 1 tablespoon cornstarch (powdered arrowroot can be used as well if your spice cabinet
- 3/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 cup rolled oats
- 1/4 cup chopped walnuts (Optional. If somebody tries this with pistachios, please let me know how it turns out.)
Preparing the Topping
- Mix first four ingredients in medium bowl, then transfer to a food processor. (You can do this in a bowl, but the food processor makes quick work of this step.
- Rub in butter until mixture begins to clump together. When the mixture looks like wet sand, it’s ready.
- Transfer the butter/flour/sugar mixture back to the medium bowl and mix in the rolled oats and nuts.
Preparing the Crisp
- Preheat oven to 400°F.
- Lightly spray an 10x10x2 baking pan with non-stick cooking spray.
- Combine the drained huckleberries, sugar, cornstarch, and vanilla extract in large bowl; stir gently to coat.
- Transfer apple mixture to 8x8x2-inch glass baking dish.
- Sprinkle topping evenly over fruit.
- Bake about 50 minutes until fruit is tender when pierced with knife, bubbling through the crisp. The topping itself should be crisp.
- Cool at least 20 minutes so that you don’t burn your mouth, and if you’re feeling truly decadent, add a scoop of homemade vanilla ice cream. If you’re lucky, Bobo might fire up his ice-cream maker for this.
Note: I didn’t take this photo of huckleberries, instead finding one through the magic of Google. But looking at saltfatwhiskey.com, there are some fantastic drinks to be had, so credit her for the photo and finding a multitude of ways to drink your huckleberries.