Grant McOmie’s Huckleberry Crisp
- 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
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.