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!
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.
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!
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!
Key ingredients
- 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
- Combine granola, flour and melted butter. Stir until flour is no longer powdery
- Spread over huckleberries
- Bake in a preheated 350° oven for 30-35 minutes
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
The crisp will last for 2-3 days when covered and stored at room temperature.
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!
Huckleberry Crisp
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.
Jo Avery says
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!
Kathy says
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! 🙂
CHERYL BOWER says
What size baking dish?
Kathy says
Hi Cheryl, I used a 8 x 8 inch baking dish.
Fred G says
My favorite berry in a crisp.
sophie jerry says
it was too dry needed more liquid. tasted good though!!
Kathy says
Hi Sophie,
I'm sorry this turned out too dry for you. Was it the topping that was too dry or the filling?
Thanks!
Chellis says
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.
Liz says
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!
Kathy says
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!
Sara Slick says
I’m in north Idaho too! Making this crisp tonight! Going to serve warm with vanilla ice cream. Can’t wait!
Kathy says
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
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
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! 🙂
Jess @ whatjessicabakednext says
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!
Kathy says
The crunchy topping was delish!
Annie @ The Garlic Diaries says
This makes me so happy! It reminds me of my childhood. It looks absolutely DELICIOUS. Can't wait it try it!
Kathy says
There's nothing like happy memories. I hope you give this a try!