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Home » Desserts » Huckleberry Crisp

Published: Jul 22, 2015 · Modified: Jul 24, 2021 by Kathy · This post may contain affiliate links

Huckleberry Crisp

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A huckleberry dessert topped with a scoop of ice cream.

Wild Huckleberries made into a delicious Huckleberry Crisp. This tasty dessert can be made with fresh or frozen wild huckleberries and a granola topping. 

Super simple to make and absolutely delicious!

A huckleberry dessert topped with a scoop of ice cream.
Table of Contents
Huckleberries
Key ingredients
Step by step directions
Variations
Recipe tips
Recipe Faqs
More huckleberry recipes
Huckleberry Crisp

Huckleberries

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.  The huckleberry is Idaho's state berry.

Every summer, we go huckleberrying.  Most people here do, but no one ever shares where they found their prized possessions.  It's top secret.

Wild Huckleberry bush filled with huckleberries.

Huckleberries resemble blueberries.  The taste is usually tarter than a blueberry.  They are smaller and often have a purplish or a reddish 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 $60 a gallon!  The price just keeps going up! Isn't that crazy!!!  A lot of the local restaurants buy them to use in drinks and desserts, but many people are willing to pay the price so they have can their share at home too.

This huckleberry crisp makes the huckleberries the star of the show! Just a simple granola topping and maybe a scoop of vanilla ice cream and you've got a winner!

Hands stained purple and red from wild berries.

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!

Mountain View with trees and bushes.

Key ingredients

Ingredients used for making a huckleberry crisp.
  • Huckleberries - fresh or frozen
  • Granola - I use my homemade granola, but almost any granola will work. Try to avoid one with dried fruit, chocolate and nuts. I've used my pecan granola before, but the pecans do tend to get pretty browned while cooking.
  • Sugar
  • Flour - all purpose flour
  • Butter - salted butter

Step by step directions

  • Place huckleberries in a bowl along with ¼ cup of flour and sugar
  • Lightly toss to coat
  • Place berries in a greased 8x8 inch baking dish
  • Huckleberries in a bowl with flour and sugar.
  • Huckleberries in a glass baking dish.
  • Combine granola, flour and melted butter. Stir until flour is no longer powdery
  • Spread over huckleberries
  • Granola and flour in a bowl.
  • Granola added to the top of huckleberries.
  • Bake in a preheated 350° oven for 30-35 minutes
A baked crisp with granola and red berries.

Variations

  • Replace granola topping with an oatmeal topping that I use in this rhubarb crisp.
  • Use blueberries in place of the huckleberries
  • Add a tablespoon of fresh lemon zest to the berry mixture
  • Add a teaspoon of ground cinnamon to the berry mixture

Recipe tips

  • If you want your fruit a bit thicker, add ⅓ cup of flour instead of the ¼ cup
  • Fold berries gently so the berries aren't crushed
  • If using frozen berries, do not thaw first. Add berries frozen and increase cooking time by 5-10 minutes
  • Bake uncovered for 30-35 minutes. Crisp is done when berries are bubbling and granola is golden.
  • Crisp can be served warmed or at room temperature

Recipe Faqs

How long will this crisp last?

The crisp will last for 2-3 days when covered and stored at room temperature.

Can I reheat the huckleberry crisp?

Yes, this can be reheated. For a single serving heat in the microwave for 30-40 seconds. For the entire dessert, place in a preheated 350° oven for 10-15 minutes until heated through.

More huckleberry recipes

You might also want to try making Huckleberry Muffins and Huckleberry Custard Pie!

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

Check out all my dessert recipes!

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A huckleberry dessert topped with a scoop of ice cream.

Huckleberry Crisp

Kathy
A delicious dessert made with wild huckleberries and a granola topping.
5 from 15 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 338 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Baking Dish - 8 x 8 inch
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Ingredients
  

  • 4 cups wild huckleberries
  • ¾ cups sugar
  • ¼ cup flour

Topping

  • 2 cups granola
  • ¼ cup butter (melted)
  • ¼ cup flour

Instructions
 

  • Mix huckleberries, sugar and ¼ cup flour together. Pour into a greased 8 x 8" baking dish.
    4 cups wild huckleberries, ¾ cups sugar, ¼ cup flour
  • In another bowl, mix granola, butter, and ¼ flour together.
    2 cups granola, ¼ cup butter, ¼ cup flour
  • Pour granola mixture over huckleberries.
  • Bake at 350 for 30-35 minutes.
  • Keep a close eye on your crisp. You want the mixture to be bubbling, but you don't want your topping to burn.

Notes

  • If you want your fruit a bit thicker, add ⅓ cup of flour instead of the ¼ cup
  • Fold berries gently so the berries aren't crushed
  • If using frozen berries, do not thaw first. Add berries frozen and increase cooking time by 5-10 minutes
  • Bake uncovered for 30-35 minutes. Crisp is done when berries are bubbling and granola is golden.
  • Crisp can be served warmed or at room temperature

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 338kcalCarbohydrates: 56gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 73mgPotassium: 129mgFiber: 2gSugar: 25gVitamin A: 271IUVitamin C: 3mgCalcium: 47mgIron: 2mg
Keyword huckleberry, huckleberry crisp, huckleberry desserts, huckleberry recipes
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Jo Avery says

    September 04, 2019 at 3:50 pm

    5 stars
    We are camping in northeastern Oregon, and lucky for us, the huckleberries are late this year! We’ve picked as many as we can and just had to try your recipe. All I had to work with was Great Grains Crunchy Pecan cereal. It made a fabulous crispy topping! It was so delicious that I’m filling the RVs freezer with all the berries I can fit into it!

    Reply
    • Kathy says

      September 04, 2019 at 7:12 pm

      Finding a good patch of huckleberries is like finding a pot of gold! How fun to make this crisp while you're camping. I hope your freezer is big enough to store lots! 🙂

      Reply
  2. CHERYL BOWER says

    July 21, 2019 at 4:16 pm

    What size baking dish?

    Reply
    • Kathy says

      July 21, 2019 at 6:32 pm

      Hi Cheryl, I used a 8 x 8 inch baking dish.

      Reply
  3. Fred G says

    April 19, 2019 at 7:19 am

    5 stars
    My favorite berry in a crisp.

    Reply
  4. sophie jerry says

    November 20, 2018 at 3:22 pm

    it was too dry needed more liquid. tasted good though!!

    Reply
    • Kathy says

      November 21, 2018 at 6:06 am

      Hi Sophie,
      I'm sorry this turned out too dry for you. Was it the topping that was too dry or the filling?
      Thanks!

      Reply
  5. Chellis says

    August 27, 2015 at 12:20 pm

    Hi Kathy My mother introduced me to a great pie!! When making a blueberry pie,use 2/3rds blueberries and 1/3 huckleberries. I'd write more but your page only prints 2-3 letters in a word and then stops...and I have to wait Sorry
    Do not send anything...have tons recipes already.

    Reply
  6. Liz says

    July 29, 2015 at 8:28 am

    Hee...I missed this post when I came over for the lard post. I live between Bigfork and Kalispell in Northwest Montana. I am a buyer, not a picker, though 🙂 ! Fortunately, my neighbors are avid pickers so I add to the very local economy.

    Last year, I took a gallon of frozen hucks to my Mom's in southwest Colorado and we made Meyer Lemon-Huckleberry marmalade. This year, I added an ice cream maker to my kitchen arsenal and woo-boy!! - the huckleberry ice cream was so, so good. My neighbor gave me fresh huckleberries, I made the ice cream and we shared. Perfect trade!

    And I think a scoop of homemade vanilla ice cream on this crisp would be most excellent - thanks for the crisp recipe!

    Reply
    • Kathy says

      July 29, 2015 at 1:09 pm

      Well, we are neighbors...I'm in northern Idaho! I always put huckleberries on ice cream, but I need to make huckleberry ice cream! And you are right...this crisp is just perfect with a scoop of vanilla ice cream!

      Reply
      • Sara Slick says

        July 28, 2019 at 1:55 pm

        I’m in north Idaho too! Making this crisp tonight! Going to serve warm with vanilla ice cream. Can’t wait!

      • Kathy says

        July 28, 2019 at 8:38 pm

        Hello Idaho Neighbor! Hope you enjoyed your huckleberries baked into a delicious crisp! I love it with a scoop of vanilla ice cream!

      • Sara slick says

        July 30, 2019 at 5:47 am

        5 stars
        Oh man it was so good. Being that I didn’t have granola I made the standard oatmeal crisp topping, but your recipe for the berries. Everyone loved it! So so good. Took the side by side out yesterday and picked another gallon and a half of berries. I see another crisp in the future. Thanks for the delicious recipe! 7B!!

      • Kathy says

        July 30, 2019 at 7:55 pm

        Yay! I'm so glad everyone loved it! The hucks are great this year! We went out today and picked a bunch...time for some more huckleberry recipes! 🙂

  7. Jess @ whatjessicabakednext says

    July 25, 2015 at 2:46 am

    I've never tried a huckleberry before - but I am intrigued, they sound delicious and look absolutely perfect in this dessert! Love the crispy, crunchy topping!

    Reply
    • Kathy says

      July 25, 2015 at 4:58 am

      The crunchy topping was delish!

      Reply
  8. Annie @ The Garlic Diaries says

    July 24, 2015 at 3:01 pm

    5 stars
    This makes me so happy! It reminds me of my childhood. It looks absolutely DELICIOUS. Can't wait it try it!

    Reply
    • Kathy says

      July 25, 2015 at 4:57 am

      There's nothing like happy memories. I hope you give this a try!

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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