TRY THE TRULY SCRUMPTIOUS HUCKLEBERRY CRISP! INGREDIENTS 3 cups of wild huckleberries 4 cups of organic sliced peaches 1 cup of packed brown sugar 1 cup rolled oats 1 cup all purpose flour 1 teaspoon ground cinnamon 1 cup cold butter or margarine PREPARATION Mix fruit in a 9” 14” baking dish. For topping, in a medium bowl combine the oats, brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumble topping over fruit. Bake in a 400 degree oven for 30-35 minutes or until fruit is tender and topping is golden. Best served with vanilla ice cream. Ready in 30 minutes Makes 6 servings