Huckleberry Crisp

I made this recipe with blueberries, as I was unable to locate huckleberries. I’m generally not a big fan of blueberry pie or crisp dishes, but I had almost all the ingredients, including some of the homemade vanilla bean ice cream from the LC site, so I thought that this was reason enough to give this recipe a go. I’m so glad that I did, because this was really, really good!

I loved the crisp topping with the slivered almonds, which added nice texture. I also liked the added flavor from the cinnamon and nutmeg. It had just the right amount of sweetness; it wasn’t so sweet so that it overwhelmed the flavor of the blueberries.

I cut the recipe in half, because I didn’t need that much dessert sitting around, but based on the half recipe that I made in an 8-inch Pyrex pan, I think that the full recipe would fit nicely in a 9-by-13-inch pan or maybe even an 8-by-11-inch pan.

Also, in lieu of port for the blueberry mixture, I used a raspberry framboise, a dessert wine that someone had given to me. I think that it was a good substitute. I actually put the crisp topping in the freezer while I prepared the filling and this made it very easy to crumble the topping over the filling. This baked up perfectly in 35 minutes. I’ll definitely make this again and will use this crisp topping for other fruit crisps.