Comfortingly sweet-tart apple and huckleberry filling with a hint of lemon, topped with a crisp oat and pecan streusel.

Apple and Huckleberry Crisp

Topping:
1/2 cup butter
1 cup firmly packed brown sugar
1 cup granulated sugar

1 1/2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1 cup chopped pecans
1 teaspoon ground ginger

 

Filling:

12 cups sliced tart green apples
1 cup huckleberries*
2 tablespoons fresh lemon
1/2 cup granulated sugar

1. For Topping: Cream butter with both sugars. Stir in remaining ingredients until crumbly.
2. For Filling: Toss filling ingredients together in a bowl and place in the bottom of a buttered 13 x 9 x 2-inch glass baking dish. Sprinkle evenly with the topping mixture.
3. Cover with aluminum foil and bake in a 400°F (205°C) oven for 40 minutes. Remove foil and continue to cook until apples are soft and topping is well browned. Serve warm with a scoop of vanilla ice cream, sweetened whipped cream or creme fraiche.

Makes 12 servings.

*If unavailable, substitute with blueberries.