6 tbsp. plus 1⁄2 cup sugar
6 tbsp. flour
1⁄4 cup rolled oats
1⁄4 cup packed light brown sugar
1⁄4 cup chopped walnuts
1 tsp. lemon zest plus 2 tsp. lemon juice
3⁄4 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄4 tsp. ground cinnamon
4 tbsp. unsalted butter, softened
4 cups huckleberries or blueberries
2 tbsp. cornstarch
2 tsp. brandy
Crème fraîche or vanilla ice cream, for serving
1. Heat oven to 350°. Place four 6-oz. fluted ceramic ramekins on a parchment paper–lined baking sheet.
2. In a medium bowl, combine 6 tbsp. sugar, flour, oats, brown sugar, walnuts, lemon zest, 1⁄4 tsp. vanilla, 1⁄4 tsp. salt, and cinnamon. Using your fingers, work the butter into the flour mixture until crumbly; transfer topping to freezer to let chill for 30 minutes.
3. In a large bowl, stir together the remaining sugar and salt, lemon juice, and remaining vanilla, along with the huckleberries, cornstarch, and brandy; divide berry mixture between the ramekins. Mound some of the topping over each ramekin. Bake until the berries are bubbly and the topping is browned, 35–40 minutes. Top each crisp with a dollop of crème fraîche.
MAKES 4 SERVINGS