A delicious end-of-summer Huckleberry Plum Crisp made with fresh huckleberries, dark plums, and a rich topping of oats and walnuts, enhanced by Madagascar Vanilla Butter Ghee.
1: In a medium bowl, add 2 cups huckleberries, arrowroot and salt. Stir until coated being careful not to crush the berries.
2: In a small bowl, add ghee, vinegar, zest, honey and syrup. Drizzle over huckleberry mixture and gently fold in with a spatula to combine. Let sit for 15 minutes.
3: In another medium bowl, add oats, nuts, flours, sugar, cinnamon and salt. Stir. Using a fork, cut in the ghee.
4: Spray an 8x8” pan with Sprayable Ghee Oil.
5: Layer bottom of pan with plums. Stir huckleberry mixture one last time. Pour over plums evenly.
6: Top with crumble topping and remaining ½ cup berries.
7: Bake in oven for 50-65 minutes or until berries are bubbling and topping is lightly browned.
