When I was a kid my mom and I would take walks up to the woods during the summer. If we were lucky enough, we could snatch a few juneberries ripe on the shrub. My mom always had plans for them – crisps, sauces, jams – but my mission was to eat them all before we returned home. I popped the tiny berries in between my teeth and my face would scrunch as the tart juice hit my tongue. Far from the Midwest and closer now to the Cascades, I’ve set my eyes on huckleberries. Yet to wander into the forest and forage on my own (although this is absolutely something I need to do!), I have recently discovered locally picked Wild Harvest frozen huckleberries at the Metropolitan Market. I have a weakness for fruit crisps; naturally this is where the huckleberries ended up.
Cascade Huckleberry Crisp
10 oz. bag of wild red huckleberries
5 oz. (half bag) of wild blue huckleberries
3 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup emmer flour (I used Bluebird Grains)
1/4 teaspoon cinnamon
1/2 cup butter
Place huckleberries (frozen or thawed) in a 2-quart square baking dish. Stir in the granulated sugar.
In a medium bowl combine the oats, brown sugar, emmer flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over huckleberries.
Bake in a 375 degree oven for 30 to 35 minutes or until huckleberries are tender and the topping is a golden brown.
Credit: Recipe is a modified version of Better Homes & Gardens fruit crisp recipe.
The only thing missing is a heaping scoop of Whidbey Island Almond Vanilla Ice Cream…