Recipe courtesy of Mark Tarbell
Pear and Huckleberry Crisp
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 23
- Saturated Fat
- 15
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 13
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
3 pears, Bartlett or Bosc, cut into 3/4-inch pieces
1 cup huckleberries
1 teaspoon sugar
2 cups flour
1 1/4 cup brown sugar
1/2 pound butter, cut into small pieces
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, toss fruit with sugar and transfer to a cobbler dish. In a separate bowl, mix flour with the brown sugar. Add butter and mix with a pastry knife until crumbly. Spoon on top of fruit and bake for 35 to 40 minutes.