Recipe courtesy of Brad Breakell
Recipe courtesy of Brad Breakell
Episode:
Barbequed, Baked, and Brined
Huckleberry Apple Crisp
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 12 (4 by 4-inch) pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 881
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 146 g
- Dietary Fiber
- 3 g
- Sugar
- 89 g
- Protein
- 7 g
- Cholesterol
- 81 mg
- Sodium
- 34 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 12 (4 by 4-inch) pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 881
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 146 g
- Dietary Fiber
- 3 g
- Sugar
- 89 g
- Protein
- 7 g
- Cholesterol
- 81 mg
- Sodium
- 34 mg
Ingredients
Topping
Filling
Directions
- Preheat oven to 350 degrees F.
- Topping:
- Process dry ingredients in a bowl, add cubed butter and cut into flour until mealy texture set aside in cooler.
- Filling:
- Mix lemon juice in with the apples and add to the huckleberries and stir to combine. Add remaining ingredients and combine.
- Place berry apple mixture in 1/2 sheet pan with boarder spread evenly. Put topping on top of berry apple mixture and spread evenly over berries. Press topping down well on berries. Bake for 1 hour or until brown. Check during baking for doneness. Remove from oven let cool for 20 minutes and serve with vanilla ice cream
