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 …
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.