TRY THE TRULY SCRUMPTIOUS HUCKLEBERRY CRISP!
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
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