Huckleberry Plum Vanilla Crisp – Christiann Koepke

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.

Author: christiann koepke

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

• 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 8×8 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!