Fresh picked huckleberries baked with a delicious oat crumble and topped with a scoop of vanilla ice-cream.
Growing up and living in the Pacific Northwest we are lucky to have the opportunity to pick and enjoy fresh wild huckleberries. We spent the last week at our family’s lake property in North East Washington and the mountains in the area are filled with huckleberries, that is as long as you know where to go. We were there mid-late August which is prime of huckleberry season so we couldn’t turn down the opportunity to venture up into the mountains to go berry picking.
We came back with gallons of huckleberries and were immediately brainstorming what we could make with them. We will admit the first thing we made was a hucklberry cocktail, but it wasn’t long till we were in the kitchen baking up a delicious huckleberry crisp.
Crisps are so easy to make and the perfect dessert if you have a lot of berries/fruit on hand that you want to use up. If you don’t have access to hucklerries then you can simply substitue blueberries or any berry of your choice. Just note that if you choose to use frozen berries make sure to thaw first and drain any of the excess liquid. We chose to make our crisp gluten free by using almond flour, but if you don’t have any almond flour on hand or need your crisp to be nut free then substitute with all-purpose flour.
To complete the crisp, serve warm and top with a scoop of vanilla ice-cream. Whether you are able to make this crisp with huckleberries or have to use a different berry, we know you will love it! If you make this recipe we would love to know what you think. Comment below and give us a follow on Instagram or Facebook. Happy baking!
More Huckleberry Recipes
Huckleberry Crisp
Ingredients
- 4 cups huckleberries
- 1/3 cup fresh squeezed orange juice
- 1/4 cup maple syrup
- 3 tbsp cornstartch
- 3/4 cup gluten free oats
- 3/4 cup almond flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp cold butter cut into small cubes
Instructions
- Preheat oven to 375 degrees.
- In small bowl mix together the orange juice, maple syrup and cornstartch until no clumps remain.
- Add the huckleberries to a large bowl and then pour the cornstartch mixture on top and carfully toss everything together. Be careful not to smash the huckleberries.
- Pour the huckleberry mixture in an 8×8 baking dish.
- In a seperate bowl, combine the oats, flour, brown sugar, cinnamon and salt.
- Add the cubes of butter to the oat mixture and mix it in using a pastry cutter or your hands. Combine until you get a crumbly texture.
- Sprinkle the oat mixture evenly on top of the berry filling.
- Bake for 45-50 minutes or until the crisp topping is golden and the berries are bubbly.
- Let set for 10-15 minutes then serve warm with a scoop of vanilla ice-cream.
Notes
