Ingredients:

  • 4 cups (600g) fresh or frozen huckleberries
  • ½ cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) lemon zest
  • 1 cup (90g) old-fashioned rolled oats
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter, cold and cubed

Instructions:

  1. Toss the huckleberries, sugar, cornstarch, lemon juice, and zest in a 9x9 inch baking dish. Stir gently until the berries are evenly coated in the starch mixture and spread into an even layer.
  2. In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt.
  3. Add the cold, cubed butter to the oat mixture. Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
  4. Scatter the crumble mixture evenly over the berries.
  5. Bake at 375°F (190°C) for 45–60 minutes until the filling is bubbling vigorously around the edges and the topping is a deep mahogany gold.