Baking/ Desserts

Huckleberry Crisp

Huckleberry Crisp.  You are probably thinking to yourself, “What the heck is a huckleberry?”

Huckleberry Crisp

Huckleberry Crisp

 

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 Bush

Wild Huckleberry Bush

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 huckleberrries 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!)

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.

Huckleberry Stained Hands

Huckleberry Stained Hands

Mountain View

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

This 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.

5 from 3 votes
Huckleberry Crisp
Print
Huckleberry Crisp
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
This crisp is made with locally grown wild huckleberries. Blueberries can be substituted.
Course: Dessert
Servings: 6 people
Author: Kathy
Ingredients
  • 4 cups wild huckleberries
  • 1 cups sugar
  • 1/4 cup flour
  • 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 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.

Huckleberry Crisp

Huckleberry Crisp

Huckleberry Crisp Empty Plate

Huckleberry Crisp Empty Plate

You might also like this Homemade Granola

Granola in Jar

 Blueberry Buttermilk Pancakes (can use huckleberries)

Blueberry Pancake Stack

Blueberry Pancake Stack

 

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27 Comments

  • Reply
    Sam @ SugarSpunRun
    July 22, 2015 at 6:41 am

    So, I’ve actually never tasted a huckleberry and I’m super jealous that you went and picked your own! And that VIEW! Incredible! This crisp sounds so good!

    • Reply
      Kathy
      July 22, 2015 at 7:47 am

      If you ever get out to the northwest, you will have to try something with huckleberries!

  • Reply
    Manali @ CookWithManali
    July 22, 2015 at 10:33 am

    wow I have never tasted huckleberry but they look exactly like blueberries! Sounds like you guys had fun picking them! love this crisp, bet it tasted great!

    • Reply
      Kathy
      July 22, 2015 at 11:45 am

      Huckleberry picking is an annual excursion. If we’re lucky we make it out picking several times during the summer.

  • Reply
    Kalee @ The Crowded Table
    July 22, 2015 at 8:36 pm

    Berry picking is the best! My kids had a blast picking mulberries at our family’s farm. I’m guessing they would be great in this crisp 🙂

    • Reply
      Kathy
      July 23, 2015 at 5:43 am

      I’ve never had mulberries! I think just about any berry could be used in this crisp.

  • Reply
    Emanuele @ guyslovecooking
    July 23, 2015 at 2:52 am

    What a lovely family activity I must admit. I never tasted them and indeed they look like blueberries. $40 per gallon is very good. if you can make a couple of gallons a day, that’s not a bad week at all 🙂
    You just have to share the top secret location I guess !!

    • Reply
      Kathy
      July 23, 2015 at 5:45 am

      I’m sworn to secrecy regarding the picking location!

  • Reply
    Kennedy Cole
    July 23, 2015 at 7:45 pm

    I can’t believe I’ve never tried huckleberries! They sound so good! And this crisp looks so flavorful and delicious! Thanks for sharing, Kathy! 😀

    • Reply
      Kathy
      July 24, 2015 at 6:33 am

      Huckleberries are a wonderful treat!

  • Reply
    Laura
    July 24, 2015 at 6:11 am

    I think I’ve just come down with a serious case of huckleberry envy! ha. Never heard of them. They certainly don’t grow here! Would love to sample, until then, I’ll have to substitute with blueberries =)

    • Reply
      Kathy
      July 24, 2015 at 6:33 am

      Blueberries are a great substitute!

  • Reply
    Erin @ Miss Scrambled Egg
    July 24, 2015 at 7:18 am

    I’m curious to try these now! 🙂

    • Reply
      Kathy
      July 24, 2015 at 7:54 am

      They are scrumptious!

  • Reply
    Vanessa @ VanessaBaked
    July 24, 2015 at 7:27 am

    We have come across huckleberries, while riding our 4-wheelers in Northern Michigan. A friend stopped and said, “Oh these are huckleberries!” I would have never thought of eating them. I had no idea…? I didn’t know they were such a “secret” find. What a fun way to spend the day with the kids! 🙂 Your crisp looks scrumptious!

    • Reply
      Kathy
      July 24, 2015 at 7:54 am

      I didn’t know they grew there! Next time, you will know to stop and pick them!

  • Reply
    Anu-My Ginger Garlic Kitchen
    July 24, 2015 at 8:27 am

    I have never tastes huckleberries before! But these look so delicious, Kathy! Sound like you had a great time! 🙂

    • Reply
      Kathy
      July 24, 2015 at 8:49 am

      Lots of fun! Thanks, Anu.

  • Reply
    Rachelle @ Beer Girl Cooks
    July 24, 2015 at 10:52 am

    Wow! That view is gorgeous! I’ve heard of huckleberries, but I don’t think I have ever had one. At 40 bucks a gallon I doubt I will! Yikes! That crisp looks so pretty and delicious!

    • Reply
      Kathy
      July 24, 2015 at 1:40 pm

      Maybe add eating huckleberries to you bucket list!

  • Reply
    Annie @ The Garlic Diaries
    July 24, 2015 at 3:01 pm

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

    • Reply
      Kathy
      July 25, 2015 at 4:57 am

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

  • Reply
    Jess @ whatjessicabakednext
    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
      July 25, 2015 at 4:58 am

      The crunchy topping was delish!

  • Reply
    Liz
    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
      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
    Chellis
    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.

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