Huckleberry Plum Vanilla Crisp


Huckleberry Plum Vanilla Crisp


by: @christiannkoepke

  • 00 2 Large Dark Plums Thinly Sliced
  • 01 1 1/2 cups Huckleberries Separated
  • 02 1 tbsp Arrowroot
  • 03 1/4 tsp Salt
  • 04 2 tsps Madagascar Vanilla Bean Ghee
  • 05 1 tbsp Apple Cider Vinegar
  • 06 2 tsps Lemon Zest Finely Grated
  • 07 1/3 cup Wildflower Honey Warmed
  • 08 2 tsps Elderflower Syrup (Optional)
  • 09 1/3 cup Buckwheat Flour
  • 10 1/2 cup Chopped Walnuts
  • 11 1/4 cup Packed Brown Sugar
  • 12 1/2 cup Madagascar Vanilla Bean Ghee
  • 13 1/4 tsp Ground Cinnamon
  • 14 1/4 tsp Kosher Salt
  • 00 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.
  • 01 In a small bowl, add ghee, vinegar, zest, warm honey and syrup. Drizzle over huckleberry mixture and gently fold in with a spatula to combine. Let sit for 15 minutes.
  • 02 In a food processor, pulse flour, nuts, brown sugar, salt, cinnamon and u00be cup oats in a food processor to blend. Pulse in ghee until no dry spots remain. Transfer to a bowl and work in remaining u00bc cup oats with your fingers.
  • 03 Spray your pan with 4th & Heart Sprayable Ghee Oil. A standard 8x8 pan will work.
  • 04 Layer bottom of pan with plums.
  • 05 Stir huckleberry mixture one last time. Pour over plums evenly.
  • 06 Top with crumble topping.
  • 07 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. Itu2019s totally delicious with ice cream!

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