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Huckleberry Crisp

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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 8x8 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

If you use frozen berries make sure to thaw and drain any excess liquid.
Store leftovers in the fridge.
We made this recipe gluten free by using almond flour, but you can substitute all-purpose flour if you prefer.