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.
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!)
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!
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. 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!
- 4 cups wild huckleberries
- 3/4 cups sugar
- 1/3 cup flour
- 2 cups granola
- 1/4 cup butter melted
- 1/4 cup flour
Mix huckleberries, sugar and 1/4 cup flour together. Pour into a greased baking dish.
In another bowl, mix granola, butter, and 1/4 flour together.
Pour granola mixture over huckleberries.
Bake at 350 for 40-50 minutes.
Keep a close eye on your crisp. You want the mixture to be bubbling, but you don't want your topping to burn.
Blueberries can be used in place of the huckleberries.
Fresh or frozen berries work in this recipe.
You might also like this Homemade Granola
Blueberry Buttermilk Pancakes (can use huckleberries)
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