Apple-Huckleberry Crisp

Apple-Huckleberry Crisp
Makes 1 (9-inch) pan

Pastry chef Lauren Fortgang makes a variety of crisps each fall at
Paley's Place, and the dessert often sells out before the evening's
end. Any other berry can be substituted for the huckleberries, such
as blackberries, cranberries and currants. When substituting
currants, make sure to add more sugar.

Topping
9 tablespoons chilled unsalted butter
3/4 cup firmly packed brown sugar
6 tablespoons granulated sugar
1 cup old-fashioned oatmeal, uncooked
1/2 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons ground cinnamon

Filling
4 medium-sized tart baking apples
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 cup huckleberries or blueberries, fresh or frozen
Vanilla ice cream or sweetened whipped cream

To make topping: Cut the butter into small cubes and keep it cold
until ready to use.

In the bowl of a stand mixer place brown sugar, granulated sugar,
oatmeal, flour, salt and cinnamon. Mix with the paddle attachment.
Add the butter and continue to mix on low speed until the mixture is
crumbly and there aren't any visible butter chunks. Keep refrigerated
until ready to use.

To make filling: Preheat oven to 375 degrees.

Peel and core the apples. Dice them into approximately 1/2-inch
pieces. Toss them in a bowl with the sugar and flour. Add the berries
and toss lightly. Spoon the fruit mixture into a 9-inch-square baking
dish. Squeeze the topping a bit to form a clumpy texture; scatter
topping over the apples.

Place the crisp in the middle of the oven and bake for about 45
minutes, or until it is golden brown and bubbling on top. Serve warm
with ice cream or whipped cream.

Adapted from Lauren Fortgang, Paley's Place