Baking/ Desserts/ Recipe

Huckleberry Crisp

July 22, 2015 (Last Updated: August 5, 2019)

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Wild Huckleberries turned into a delicious Huckleberry Crisp

Huckleberry Crisp made with wild huckleberries and a granola topping.

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 bush filled with huckleberries.

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!)

Dessert filled with wild berries and topped with granola.

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. 

Huckleberry Crisp fresh out of the oven.

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.

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.

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!

Dessert filled with wild berries and topped with granola and ice cream.

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
Wild Huckleberry Crisp with a granola topping.
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
  • 4 cups wild huckleberries
  • 3/4 cups sugar
  • 1/3 cup flour
  • 2 cups granola
  • 1/4 cup butter melted
  • 1/4 cup flour
  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.




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  • Reply
    Jo Avery
    September 4, 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
      September 4, 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! πŸ™‚

  • Reply
    July 21, 2019 at 4:16 pm

    What size baking dish?

    • Reply
      July 21, 2019 at 6:32 pm

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

  • Reply
    Fred G
    April 19, 2019 at 7:19 am

    5 stars
    My favorite berry in a crisp.

  • Reply
    sophie jerry
    November 20, 2018 at 3:22 pm

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

    • Reply
      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?

  • Reply
    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
    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 πŸ™‚ ! 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
      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
        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!

        • Reply
          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
            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
            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! πŸ™‚

  • 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
      July 25, 2015 at 4:58 am

      The crunchy topping was delish!

  • Reply
    Annie @ The Garlic Diaries
    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
      July 25, 2015 at 4:57 am

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

  • 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
      July 24, 2015 at 1:40 pm

      Maybe add eating huckleberries to you bucket list!

  • 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! πŸ™‚

    • Reply
      July 24, 2015 at 8:49 am

      Lots of fun! Thanks, Anu.

  • 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! πŸ™‚ Your crisp looks scrumptious!

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

    I’m curious to try these now! πŸ™‚

    • Reply
      July 24, 2015 at 7:54 am

      They are scrumptious!

  • Reply
    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
      July 24, 2015 at 6:33 am

      Blueberries are a great substitute!

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

    5 stars
    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! πŸ˜€

    • Reply
      July 24, 2015 at 6:33 am

      Huckleberries are a wonderful treat!

  • 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 πŸ™‚
    You just have to share the top secret location I guess !!

    • Reply
      July 23, 2015 at 5:45 am

      I’m sworn to secrecy regarding the picking location!

  • 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 πŸ™‚

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

    5 stars
    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
      July 22, 2015 at 7:47 am

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

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