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A huckleberry dessert topped with a scoop of ice cream.
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5 from 8 votes

Huckleberry Crisp

A delicious dessert made with wild huckleberries and a granola topping.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 338kcal
Author: Kathy


  • 4 cups wild huckleberries
  • ¾ cups sugar
  • ¼ cup flour


  • 2 cups granola
  • ¼ cup butter melted
  • ¼ cup flour


  • 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.


  • 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


Calories: 338kcal | Carbohydrates: 56g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 73mg | Potassium: 129mg | Fiber: 2g | Sugar: 25g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg