Huckleberry and Gravenstein Apple Crisp

Fruit Specialties, Desserts, Cookies and Bars

Huckleberry and Gravenstein Apple Crisp

First planted in Sonoma County in the early nineteenth century, perhaps by fur trappers at the Russian settlement of Fort Ross, the Gravenstein apple had become a valuable local crop by the 1880s. Today, the Gravenstein remains an important symbol of the county’s long agricultural history. Greenish yellow with broad red and orange stripes, it ripens in late July, making it one of the first apples in North America ready for market. Crisp and juicy and full of old-fashioned sweet-tart flavor, it is prized for both baking and for eating out of hand. — From Table With a View: The History & Recipes of Nick’s Cove


Servings: Makes 4 Servings

For the topping:

  • 1/2 cup steel-cut oats
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons cold unsalted butter, diced
  • 1/4 cup chopped toasted walnuts (optional)

3 lb Gravenstein or Granny Smith apples

3 tablespoons unsalted butter

1 teaspoon pure vanilla extract

1 cup fresh or thawed frozen

Mendocino huckleberries or fresh blueberries

4 tablespoons granulated sugar, plus more if needed

Vanilla ice cream, for serving


Preheat the oven to 350°F. To make the topping, in a medium bowl, combine the oats, brown sugar, flour, and salt and stir to mix. Scatter the butter over the top, then, using your fingers, mix in the butter until the mixture is crumbly. Stir in the walnuts (if using), cover, and refrigerate for 20 minutes.

Meanwhile, peel and core the apples, then cut into 1/4-inch-thick slices.

In a large skillet, melt the butter over medium heat. Add the apples and vanilla and cook, stirring occasionally, until the apples start to soften, about 4 minutes. Transfer the apples to a large bowl. Add the berries and granulated sugar and toss to combine, adding a little more sugar if the fruit is particularly tart. Transfer to an 8-inch square baking dish.

Sprinkle the chilled oat mixture in an even layer on top of the apple mixture. Bake until the apples are tender, the fruit is bubbling, and the topping is golden brown, about 30 minutes. Let cool on a wire rack for 20 minutes. Serve warm, with scoops of ice cream.