apple huckleberry crisp

his little treat was something I made over a month ago, but I forgot about it in my drafts!  I figure it's still a winter-ish treat, and I actually enjoyed it as a little bite for breakfast.  We still have some huckleberries in the freezer from a hike we went on earlier in the year, so I might have to make it again!  I'd actually like to try my hand at making a huckleberry liqueur or something for a fun cocktail.  A couple years ago I made peppermint schnapps as a gift for some friends, which was a fun, homemade present, and I learned that it's relatively simple to make your own infused liquors and liqueurs.  Boozy holiday presents are the gifts that keep on giving, right?
I haven't shifted into holiday mode yet and I feel like this year I might go light on the holiday festivities and decor.  I'm even considering not getting a tree, though I may have a change of heart after seeing everyone's pretty holiday trees all decorated and lit up.  Part of me just feels too lazy to rearrange our living room to fit a tree.  Maybe I'll just pull out our little silver mini-tree that we had our first Christmas after getting married.  I've been really jonesin' for one of those gorgeous faux white trees and I think it'd look perfect against our black chalkboard wall in our living room, but that might take some convincing on Dan's part.  If I can't have a white Christmas, then I might as well have a white Christmas tree!


(recipe slightly adapted from betty crocker)
Ingredients
4 medium tart cooking apples, sliced (4 cups)
1 c huckleberries
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg


Directions
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening or line with parchment paper.

2. Spread apples and berries in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.