Huckleberry Crisp

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.

Huckleberry or Blueberry Crisp

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H
  • Serves 8
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Special Equipment: 8 (or more) 6-ounce ramekins


  • For the crisp topping
  • For the huckleberry filling
  • For the whipped cream


Make the huckleberry crisp topping

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.

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.

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.

Make the huckleberry crisp filling

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

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.

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).

Print RecipeBuy the Open Range cookbook

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Recipe Testers' Reviews

Tonight was an unseasonably cool spring night and what could be better? A nice berry crisp warm out of the oven! I substituted blueberries for the huckleberries, and I must say, this was delicious. The port added a certain richness to the berries; however, the crumb topping is the hero here. I have a favorite crumb topping that I’ve used for years, but I think it just got trumped! The almonds really make this. I’d consider using some raspberries and blackberries along with the blueberries and serving it all summer long. I’d also sub vanilla bean ice cream for the whipped cream. It’s so good that my daughter said to me, “You must be an angel sent down from heaven.” I guess that says it all.

I made this recipe with blueberries, as I was unable to locate huckleberries. I’m generally not a big fan of blueberry pie or crisp dishes, but I had almost all the ingredients, including some of the homemade vanilla bean ice cream from the LC site, so I thought that this was reason enough to give this recipe a go. I’m so glad that I did, because this was really, really good! I loved the crisp topping with the slivered almonds, which added nice texture. I also liked the added flavor from the cinnamon and nutmeg. It had just the right amount of sweetness; it wasn’t so sweet so that it overwhelmed the flavor of the blueberries. I cut the recipe in half, because I didn't need that much dessert sitting around, but based on the half recipe that I made in an 8-inch Pyrex pan, I think that the full recipe would fit nicely in a 9-by-13-inch pan or maybe even an 8-by-11-inch pan. Also, in lieu of port for the blueberry mixture, I used a raspberry framboise, a dessert wine that someone had given to me. I think that it was a good substitute. I actually put the crisp topping in the freezer while I prepared the filling and this made it very easy to crumble the topping over the filling. This baked up perfectly in 35 minutes. I’ll definitely make this again and will use this crisp topping for other fruit crisps.

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