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Huckleberry Crisp with Walnut Streusel Topping

Huckleberry Crisp with Walnut Streusel Topping
Huckleberries are very nearly identical to blueberries, but they're smaller and they have an "edge" which is missing in domestic berries. The flavor of wild huckleberries, as is true of many wild things, is more complicated and less obvious than the flavor of their tame cousins.
Ingredients:

Streusal topping:
1½ cups all-purpose flour
½ cup sugar
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1 ¼ sticks unsalted butter, chilled and cut into pieces
1 cup chopped fresh walnuts

Filling:
8 cups fresh wild huckleberries (about 2½ pounds)
¾ cup sugar
2 tablespoons fresh lemon juice
1½ tablespoons cornstarch
1½ teaspoons ground cinnamon



Directions:


For the topping:


Whisk the first four ingredients together in a bowl to blend.  Add the butter and rub it into the mixture with your fingertips, pressing until moist lumps form. Mix in the chopped walnuts.

For the filling:


Preheat the oven to 375 F.

 

Place the huckleberries in a 13X9X2 inch glass baking dish. Add the sugar, lemon juice, cornstarch and cinnamon to the berries, tossing gently but thoroughly to blend.

 

Spread the berry mixture evenly in the dish and sprinkle with the streusel topping.

 

Bake until the topping is golden brown and the filling is bubbling, about 50 minutes.

 

 

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