Huckleberry Crisp

This huckleberry crisp recipe is a go-to summer dessert, made with fresh, sweet huckleberries and a crumbly, buttery topping of cinnamon, nutmeg, and oats.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 378 Calories

Ingredients

• 1 cup white sugar
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 teaspoon ground cinnamon, or to taste
• 6 cups huckleberries
• 1.5 teaspoons ground cinnamon
• 0.5 cup cornstarch
• 0.5 teaspoon lemon juice
• 1.3333333730698 cups brown sugar
• 1.5 teaspoons ground nutmeg
• 0.66666668653488 cup melted butter

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.

Step 2

Combine huckleberries and lemon juice in a medium bowl.

Step 3

Mix white sugar, cornstarch, and 1 teaspoon ground cinnamon in a separate bowl until well combined. Pour over huckleberries: toss to coat. Pour filling into the prepared pan.

Step 4

Toss brown sugar, flour, oats, ground nutmeg, and 1 ½ teaspoons ground cinnamon in a small bowl until combined. Add butter: stir until clumps begin to form. Spread topping over huckleberry filling.

Step 5

Bake in the preheated oven until golden brown, about 30 minutes. Cool for 15 minutes before serving.