Dessert: United States – Huckleberry Crisp

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

5 cups fresh huckleberries (or mixed with blackberries)
1 / 2 cup granulated sugar (100 g)
2 tbsp cornstarch (16 g)
1 tbsp lemon juice (15 ml)
1 cup rolled oats (90 g)
1 / 2 cup all-purpose flour (60 g)
1 / 2 cup packed brown sugar (110 g)
1 / 2 tsp cinnamon
6 tbsp cold unsalted butter, cubed (85 g)
1 cup Greek yogurt (240 ml)
1 / 3 cup sweetened condensed milk (80 ml)

Instructions

1. Preheat oven to 375°F (190°C). Toss huckleberries with granulated sugar, cornstarch and lemon juice; spread in a baking dish.
2. In a bowl, combine oats, flour, brown sugar and cinnamon; cut in cold butter until mixture resembles coarse crumbs.
3. Sprinkle oat topping evenly over berries and bake 35–40 minutes until topping is golden and fruit is bubbling.
4. Whisk Greek yogurt with condensed milk until smooth to make a drizzle.
5. Serve warm crisp with a generous spoonful of yogurt‑condensed milk topping.

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