Huckleberry Crisp

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Wild Huckleberries turned into a delicious Huckleberry Crisp

This post has been updated: New, updated pictures have been added and small changes to the recipe have been made.

Huckleberries grow wild in the mountains of the inland northwest.  They are a coveted berry that are a local treat.  All the restaurants sell something on their menus highlighting the huckleberry. Souvenirs all have something to do with the huckleberry.  Every summer, we set out huckleberrying.  Everyone here does, but no one ever shares where they found their prized possessions.  It’s top secret.

Wild Huckleberry Plant

Huckleberries resemble blueberries.  The taste is usually tarter than a blueberry.  They are smaller and often have a purplish tint. They are much harder to pick than blueberries, and not just because you have to drive way up in the mountains to find them.  The bushes grow on rough terrain and the berries aren’t clumped together.

A gallon of huckleberries currently sells for $40 a gallon!  Isn’t that crazy!!!  My boys think they will make a killing being huckleberry pickers.  Of course, after picking for several hours, they only picked a gallon each.  Still, that’s a lot of money and it’s fairly easy to find buyers (Thanks, Grandma!)

Do I use fresh or frozen huckleberries?

You can use either fresh or frozen berries in this huckleberry crisp. When using frozen, don’t thaw berries first. Increase baking time by 5-10 minutes. 

We briefly consider selling our berries too, but it’s just not worth it.  Instead we freeze all our berries and use them throughout the year.  Any recipe that calls for blueberries can be substituted with huckleberries.

The tell tale sign of a huckleberry picker is the stained hands. The tell tale sign of a huckleberry picker who has been eating their berries is a stained mouth! You can always spot ’em!

View While Huckleberry Picking. Those are huckleberry bushes in the foreground.

This huckleberry crisp is super simple to make.  I’ve used this homemade granola that I already had on hand.  You can make your own, or just use your favorite granola. You can also use an oatmeal topping that I’ve used in rhubarb crisp. Pick the topping you love or pick the one with the ingredients you have in your pantry!

Don’t forget to Pin this recipe!

You might also want to try making Huckleberry Muffins! 

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

5 from 6 votes

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Huckleberry Crisp

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

This crisp is made with locally grown wild huckleberries. Blueberries can be substituted.

Course: Dessert

Cuisine: American

Keyword: huckleberry, huckleberry crisp, huckleberry desserts, huckleberry recipes

Servings: 8 people

Calories: 342 kcal

Author: Kathy

Ingredients

• 4 cups wild huckleberries
• 3/4 cups sugar
• 1/3 cup flour

Topping

• 2 cups granola
• 1/4 cup butter melted
• 1/4 cup flour

Instructions

1. Mix huckleberries, sugar and 1/4 cup flour together. Pour into a greased 8 x 8" baking dish.

2. In another bowl, mix granola, butter, and 1/4 flour together.
3. Pour granola mixture over huckleberries.
4. Bake at 350 for 40-50 minutes.
5. Keep a close eye on your crisp. You want the mixture to be bubbling, but you don't want your topping to burn.

Recipe Notes

Blueberries can be used in place of the huckleberries.

Fresh or frozen berries work in this recipe.

Nutrition Facts

Huckleberry Crisp

Amount Per Serving

Calories 342 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 15mg5%

Sodium 72mg3%

Potassium 123mg4%

Carbohydrates 56g19%

Fiber 1g4%

Sugar 24g27%

Protein 5g10%

Vitamin A 270IU5%

Vitamin C 3.3mg4%

Calcium 46mg5%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.