Huckleberry Plum Vanilla Crisp

I love the ease of a fruit crisp. The huckleberries make this extra special, & paired with plums is just perfection.

I highly recommend a little dollop of ice cream on this, or homemade whipped cream or even just a splash of cream. It’s the perfect treat after a long day.

Course: Dessert

Servings: 6 servings

Author: christiann koepke

Ingredients

Filling

2 large dark plums thinly sliced
280 g 2 ½ cups huckleberries, separated
1 tablespoon arrowroot
¼ teaspoon salt
2 tablespoons butter melted
1 tablespoon apple cider vinegar
2 teaspoons lemon zest finely grated
3 oz. ⅓ cup wildflower honey warmed
2 teaspoons elderflower syrup optional

Topping

45 g ⅓ cup buckwheat flour
57 g ½ cup walnuts, chopped
32 g ¼ cup (packed) brown sugar
81 g 1 cup gluten free old-fashioned oats, divided
½ cup 1 stick chilled unsalted butter, cut into pieces
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt

Instructions

In a medium bowl, add 2 cups huckleberries, arrowroot and salt. With a rubber spatula, gently stir until coated being careful not to crush the berries. Set aside.
In a small bowl, add butter, vinegar, zest, warm honey and syrup. Drizzle over huckleberry mixture and gently fold in with a spatula to combine. Let sit for 15 minutes.
In a food processor, pulse flour, nuts, brown sugar, salt, cinnamon and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
Grease pan.. A standard 8x8 pan or small cast iron skillet will work. I used a vintage pan, 10” x 6.5” x 2.5”.
Layer bottom of pan with plums.
Stir huckleberry mixture one last time. Pour over plums evenly.
Top with crumble topping.
Bake in oven at 375 for 50-65 minutes or until berries are bubbling and topping is lightly browned. Remove and cool. Store in fridge and enjoy within 1-3 days. It’s totally delicious with ice cream!