Grant McOmie’s Huckleberry Crisp

  • Serves: 4 people
  • Chef: Grant McOmie
  • Restaurant: Grant's Getaway field kitchen

Ingredients

  • For the pie:
  • - 4 cups of huckleberries
  • - 1/3 a cup of sugar
  • - 2 tablespoons of cornstarch
  • - ¼ teaspoon each of cinnamon, nutmeg and salt
  • - 1 tablespoon lemon
  • - 1 cup huckleberry or blueberry juice
  • For the topping:
  • - 1/3 a cup butter
  • - 1 cup brown sugar
  • - 2 tablespoons of flour
  • - 4 cups corn flakes

Directions

Combine sugar, cornstarch, cinnamon, nutmeg and sal; then add a tablespoon of lemon juice and one cup of huckleberry or blueberry juice and simmer in a pan.

Then add all of the berries – at least 4 cups – and pour all into a greased baking dish then add the crunchy topping on top.

For the topping, “simpler the better:”

In a pan, mix together melted butter (about 1/3 a cup), 1 cup of brown sugar, 2 tablespoons of flour and cook all of the it together – stirring over low heat for two minutes – then add and thoroughly mix in 4 cups of cornflakes.

The topping goes atop the huckleberry mixture and then into the oven @350 degrees for no more than 30 minutes and the topping is crispy and crunchy.

There you have it: as simple as can be and a delicious reward for time well spent in the great Oregon outdoors.

Comments

  1. I’m almost certain I heard Grant say that corn flakes are used in this recipe. I would like to know if I am hearing things or not. Knowing if this ingredient should be used (and how much of it)or not, would be nice to know before I attempt making it. Anyone?…?…?…?…

    Posted by Nana R on September 13th, 2010

  2. You are correct! We have updated the recipe accordingly.

    Posted by admin on September 15th, 2010
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