Huckleberry or Blueberry Crisp

Servings: 8 servings


Ingredients


Directions

Make the huckleberry crisp topping 1. Combine the almonds, oats, flour, both sugars, cinnamon, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Stir to incorporate. 2. Cube the butter and slowly beat it in. Mix for 5 minutes on medium speed. The mixture should hold together when gathered in your hand. Refrigerate while you prepare the filling. 3. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil. Make the huckleberry crisp filling 4. Toss together the huckleberries or blueberries, butter, sugar, and port in a large bowl, and then divide among 8 (or more) 6-ounce ramekins or 1 large baking dish. Place the ramekins or baking dish on the foil-lined baking sheet. Crumble the crisp topping evenly over the filling and bake for 25 to 40 minutes, or until the filling is bubbling over the crisp topping. Make the whipped cream 5. Combine the cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about 4 minutes. 6. Scoop the warm huckleberry crisp onto plates or, as it tends to be rather runny, into dishes and serve with the whipped cream (or ice cream, if you prefer).