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Huckleberry Crisp

I have never been very good at desserts. I don’t have the personality of a good pastry chef, which includes patience and precision. Anyone who knows me can tell you those are virtues I simply don’t possess. Fortunately, my former executive chef at The Mint, Jordan Boutry, does everything, including desserts and especially this huckleberry crisp, very well.–Jay Bentley

LC I'm Your Huckleberry Note

Let’s be honest, shall we? Lots of us don’t even know what a huckleberry is, let alone what a huckleberry crisp tastes like. As for the former, it’s a slightly tart berry with a Barney-like hue that’s similar in taste and texture to a blueberry. As for this huckleberry crisp, chances are you’re not going to find any huckleberries locally, though, as huckleberries tend to be abundant only late summerish up in the northern coastal states. They’re available frozen online, provided you’re willing to pay some pretty obscene prices. Happily, blueberries make a lovely and less-expensive substitute for huckleberries in this huckleberry crisp, er, blueberry crisp. As for that movie quote, “I’m your huckleberry,” well, we’ll just let you Google it while you wait for that crisp to come out of the oven.

Special Equipment: 8 (or more) 6-ounce ramekins

Huckleberry or Blueberry Crisp Recipe

  • Quick Glance
  • 20 M
  • 1 H
  • Serves 8

Ingredients

  • For the crisp topping
  • 1/2 cup slivered almonds, toasted and cooled
  • 1 1/2 cups rolled oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 2 sticks (8 ounces) unsalted butter
  • For the huckleberry filling
  • 12 cups fresh huckleberries or blueberries
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup port
  • For the whipped cream
  • 2 cups whipping cream
  • 1/2 cup confectioners’ sugar
  • Seeds from 1 vanilla bean
  • Vanilla ice cream (optional, in place of whipped cream)

Directions

  • Make the huckleberry crisp topping
  • 1. Combine the almonds, oats, flour, both sugars, cinnamon, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Stir to incorporate.
  • 2. Cube the butter and slowly beat it in. Mix for 5 minutes on medium speed. The mixture should hold together when gathered in your hand. Refrigerate while you prepare the filling.
  • 3. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
  • Make the huckleberry crisp filling
  • 4. Toss together the huckleberries or blueberries, butter, sugar, and port in a large bowl, and then divide among 8 (or more) 6-ounce ramekins or 1 large baking dish. Place the ramekins or baking dish on the foil-lined baking sheet. Crumble the crisp topping evenly over the filling and bake for 25 to 40 minutes, or until the filling is bubbling over the crisp topping.
  • Make the whipped cream
  • 5. Combine the cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about 4 minutes.
  • 6. Scoop the warm huckleberry crisp onto plates or, as it tends to be rather runny, into dishes and serve with the whipped cream (or ice cream, if you prefer).
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