In the Pacific Northwest, huckleberry picking is a cherished summer tradition, where families venture into the mountains to gather these sweet, tart gems. A couple of months ago, my family and I embraced this tradition, returning with a bounty of huckleberries. We paired them with fresh peaches from Greenbluff, a local gem known for its orchards. This Old-fashioned Peach Huckleberry Crisp not only highlights our harvest but can easily adapt to other fruits. Swap in fresh Greenbluff apples for a cozy fall treat!
Old-fashioned Peach Huckleberry Crisp
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 4 cups peeled and thinly sliced fresh peaches
- 4 cups huckleberries
- ½ cup granulated sugar
- ½ cup + 2 tablespoons all-purpose flour, divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup (1 stick) salted butter, room temperature
- 1 ¾ cup old-fashioned oats
Instructions:
1. Preheat the oven to 400°F. Butter a 9x9 baking pan and set aside.
2. Mix the peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt in a large bowl. Pour the mixture into the prepared pan.
3. In the same bowl, cream together the brown sugar, remaining ½ cup flour, butter, and remaining cinnamon until clumpy. Stir in the oats.
4. Crumble the oat mixture on top of the peaches. Bake for 20-25 minutes until golden around the edges. Let rest for 10 minutes before serving. Enjoy warm, perhaps with a scoop of vanilla ice cream!
Feel free to explore other fruit combinations to make this cozy dish your own!
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