This warm, savory crisp balances sweet, tart fruit with rustic walnuts and oats for a dessert that’s quintessentially fall.
Blend oats, flour, salt, brown sugar and butter until it forms a crumbly texture. Incorporate the nuts. Chill the mixture for 20 minutes.
Toss the apple slices with the huckleberries and season with sugar, adding more as needed. Place in prepared baking pans, and sprinkle the chilled crisp mixture on top.
Bake at 375°F for 30 minutes until the apples are bubbling and the crisp topping is golden brown.
Rest for 20 minutes before serving. Serving suggestion: Serve warm with vanilla ice cream.
Yield: 90 3.5-oz. servings