Huckleberry Crisp - cooking recipe

Ingredients

Filling:
6 cups huckleberries
1/2 teaspoon lemon juice
1 cup white sugar
1/2 cup cornstarch
1 teaspoon ground cinnamon, or to taste
Crisp:
1 1/3 cups brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup melted butter

Preparation

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.