Huckleberry Crisp


This huckleberry crisp recipe was created to enjoy the wild-grown huckleberries we pick! Serve with vanilla ice cream on summer evenings.

Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
55 mins
1 9x13-inch crisp



  • 6 cups huckleberries

  • ½ teaspoon lemon juice

  • 1 cup white sugar

  • ½ cup cornstarch

  • 1 teaspoon ground cinnamon, or to taste


  • 1 ⅓ cups brown sugar

  • 1 cup all-purpose flour

  • 1 cup rolled oats

  • 1 ½ teaspoons ground nutmeg

  • 1 ½ teaspoons ground cinnamon

  • cup melted butter


  1. Preheat the 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 separate small bowl; mix until well combined. Pour over huckleberries; toss until completely coated and 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 and stir until mixture begins to form clumps; spread over 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
11g Fat
69g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 378
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 27mg 9%
Sodium 85mg 4%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 12%
Total Sugars 49g
Protein 3g
Vitamin C 10mg 50%
Calcium 39mg 3%
Iron 1mg 7%
Potassium 143mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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