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Huckleberry Crisp
A delicious dessert made with wild huckleberries and a granola topping.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
people
Calories
338
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Baking Dish - 8 x 8 inch
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
Nutrition
Calories:
338
kcal
|
Carbohydrates:
56
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
73
mg
|
Potassium:
129
mg
|
Fiber:
2
g
|
Sugar:
25
g
|
Vitamin A:
271
IU
|
Vitamin C:
3
mg
|
Calcium:
47
mg
|
Iron:
2
mg