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Huckleberry Crisp


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  • 1 qt. fresh or frozen huckleberries or blueberries (4 cups)
  • 1 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup butter
  • 2 cups rolled oats (not instant)
  • 2/3 cup coarsely chopped walnuts


Servings 6


Step 1

1. If using frozen berries, thaw at room temperature 30 minutes. Place berries in 2-quart rectangular baking dish; set aside. In a large bowl combine brown sugar and flour. Use a pastry blender to cut in butter until it resembles coarse crumbs. Mix in oats until all is clumped together. Sprinkle oat mixture atop berries; sprinkle with walnuts.

2. Bake crisp in a 350° oven for 35 to 40 minutes or until topping is golden and filling bubbles at the edges. Makes 6 to 8 servings.

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