Apple-Huckleberry Crisp

By Hklbrries

When I made this I used Granny Smith apples by mistake. With Granny Smith apples it definitely needed more brown sugar than what I put in. Also, I found the 1/2 cup of water to be unnecessary as the crisp was floating in juice when I finished baking it and I had to pour off at least 1/2 a cup. This may vary with the type of apples used and possibly may have been because I used frozen berries. Perhaps don't add water when frozen berries are used?

Ingredients

• 2 pounds Golden Delicious apples, peeled, cored, and cut into 1/4-inch thick slices (about 5 cups)
• 1 pint (2 cups) fresh huckleberries or wild blueberries, rinsed and drained, or frozen huckleberries or blueberries
• 3/4 cup packed dark brown sugar
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp ground cinnamon
• 1/4 tsp coarse salt
• 3/4 cup all-purpose flour
• 1/4 pound (1 stick) unsalted butter

Preparation

Step 1

Preheat oven to 350 F. Butter a shallow 3-quart dish (I use a gratin dish) and add the apples and huckleberries. Pour 1/2 cup water over the fruit and smooth the top to make it level.

In a food processor, pulse the sugar, nutmeg, cinnamon, salt, flour and butter together until they form pea-sized crumbs. Sprinkle the mixture over the fruit and cover with foil.

Bake for 30 minutes. Remove the foil and bake for 20 minutes longer, until the apples are tender and the crust is a dark golden brown. Serve warm or at room temperature with vanilla ice cream.