Huckleberry Crisp

This huckleberry crisp recipe has a crumbly cinnamon and nutmeg oat topping that's quick and easy to make for a scrumptious summer dessert.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 378 Calories

Ingredients

• 1 cup white sugar
• 1 cup all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 cup rolled oats
• ½ cup cornstarch
• 1 ½ teaspoons ground nutmeg
• ½ teaspoon lemon juice
• ⅔ cup melted butter
• 1 teaspoon ground cinnamon, or to taste
• 1 ⅓ cups brown sugar
• 6 cups huckleberries

Recipe Instructions

Step 1

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

Step 2

Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a separate small bowl; mix until well combined. Pour over huckleberries; toss until completely coated and pour into the prepared pan.

Step 3

Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter and stir until mixture begins to form clumps; spread over huckleberries.

Step 4

Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.