Huckleberry Crisp Recipe

Huckleberry Crisp Recipe

  • Filling:
  • 6 cups huckleberries
  • 1/2 teaspoon lemon juice
  • 1 cup white sugar
  • 1/2 cup cornstarch
  • 1 teaspoon ground cinnamon, or to taste
  • Crisp:
  • 1 1/3 cups brown sugar
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup melted butter
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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.
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