- Yield: 8 Servings
- ½ cup slivered almonds, toasted and cooled
- 1½ cups rolled oats
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground nutmeg
- 1 cup (2 sticks) unsalted butter
- 12 cups fresh huckleberries
- ¼ cup (½ stick) unsalted butter, melted
- 1 cup granulated sugar
- ½ cup port
- 2 cups heavy whipping cream
- ½ cup confectioners' sugar
- 1 vanilla bean, seeds scraped out
- vanilla ice cream, for serving (optional, in place of whipped cream)
How to Make It
- For the crisp topping, combine the almonds, oats, flour, both sugars, cinnamon, and nutmeg in an electric mixer with a paddle attachment. Stir to incorporate.
- Cube the butter and slowly beat in. Mix for 5 minutes on medium speed. The mixture should hold together when gathered in your hand. Refrigerate the topping while you prepare the filling.
- Preheat the oven to 375°F.
- For the huckleberry filling, toss together the huckleberries, butter, sugar, and port in a large bowl, and then divide among eight 6-ounce ramekins (one large baking dish). Crumble the topping evenly over the filling and bake for 30 to 40 minutes, or until the filling is bubbling over the crisp topping.
- For the whipped cream, combine the cream, sugar, and vanilla bean seeds in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed unit soft peaks form, about 4 minutes. Serve the warm crisp with whipped cream, or ice cream if you prefer.