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Apple and Huckleberry Crisp

Topping:
1/2 cup butter
1 cup firmly packed brown sugar
1 cup granulated sugar

1 1/2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1 cup chopped pecans
1 teaspoon ground ginger

1. Cream butter with both sugars. Stir in remaining ingredients until crumbly.

Filling:

12 cups sliced tart green apples
1 cup huckleberries
2 tablespoons fresh lemon
1/2 cup granulated sugar

1. Toss filling ingredients together in a bowl and place in the bottom of a buttered 13 x 9 x 2-inch glass baking dish. Sprinkle evenly with the topping mixture.
2. Cover with aluminum foil and bake in a 400*F (205*C) oven for 40 minutes. Remove foil and continue to cook until apples are soft and topping is well browned. Serve warm with a scoop of vanilla ice cream, sweetened whipped cream or creme fraiche.

Makes 12 servings.