Califonia Bountiful

Pear huckleberry crisp

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Crisp topping
1/2 cup shelled walnuts
2 cups oatmeal
1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. salt
1 lb. unsalted butter


Pear-huckleberry filling
4 to 6 ripe pears, peeled, cored and diced into large pieces
1/2 cup huckleberries (washed and cleaned; substitute frozen if fresh is not available)
2 to 4 tbsp. sugar
2 tbsp. bourbon
1/4 to 1/2 tsp. ground cinnamon

For topping
Chop walnuts into 1/4-inch pieces and combine with dry ingredients. Cut butter into small pieces, add to bowl and hand mix until mixture resembles a coarse meal with pea-size lumps. Cover and refrigerate until cold.

For filling
Combine all ingredients and allow to macerate for 10 minutes. For baking, a large dish or smaller individual dishes may be used. Fill baking dish 8/10 full and cover with enough topping to create a thick top crust. Bake in a preheated 350-degree oven for 20 to 25 minutes or until the topping is a nice golden brown. Serve with vanilla ice cream, whipped cream or a topping of your choice.

Serves 8 to 10

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