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Huckleberry Crisp

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"Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings."
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55 m servings 378 cals
Original recipe yields 12 servings (1 9x13-inch baking pan)

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
  2. Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
  3. Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
  4. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.

Nutrition Facts

Per Serving: 378 calories; 11.2 g fat; 69.4 g carbohydrates; 2.7 g protein; 27 mg cholesterol; 85 mg sodium. Full nutrition

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