Warren pear and huckleberry crisp

1. Preheat oven to 400°F and get started on the topping. Put the flour, sugar, cinnamon, almonds and salt into a food processor. Add the chilled butter and pulse until the topping gets moistened through and crumbly. (If working by hand, add all dry ingredients to a large bowl and use your fingers to rub the butter into the flour mixture until it is resembles wet sand.)

2. For the filling, peel and dice the pears then toss in a large bowl with the huckleberries, flour, sugar, lemon zest and juice.

3. To assemble, spoon fruit into a 9-inch-by-8-inch baking dish and cover with topping (or spoon into several small oven-proof ramekins, if making individual crisps). Add a sprinkling of slivered almonds on top and bake until the topping is golden brown and the edges are bubbling, about 45 minutes. Serve warm with vanilla ice cream or a dollop of sweetened, softly whipped cream.