Apple and Huckleberry Crisp
Comforting, sweet-tart apple and huckleberry filling with a hint of lemon, topped with a crisp oat and pecan streusel.
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
12 cups sliced tart green apples
1 cup huckleberries*
2 tablespoons fresh lemon
1/2 cup granulated sugar
- For Topping: Cream butter with both sugars. Stir in remaining ingredients until crumbly.
- For Filling: Toss filling ingredients together in a bowl and place in the bottom of a buttered 13x9x2-inch glass baking dish. Sprinkle evenly with the topping mixture.
- 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 crème fraîche.
Makes 12 servings.
*If unavailable, substitute with blueberries.