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  • Writer's pictureJamie Evans

Humboldt Huckleberry Blueberry Granola Crisp

**As Seen in MARY Magazine**

Are you searching for a delicious last-minute recipe idea for Thanksgiving? Look no further than my Humboldt Huckleberry Blueberry Granola Crisp featured in MARY Magazine’s Food Issue.

Inspired by a recent visit to Southern Humboldt, this enchanting region is known for its world-class cannabis and bountiful organic food grown in local gardens. Using regional huckleberries and blueberries, I’ve crafted this easy-to-make recipe that’s been infused with your choice of THC or CBD butter, making it a perfect dessert to enhance your Thanksgiving feast!

Looking for a cannabis pairing? Alpenglow Farm’s Coyote Blue is a perfect match. This rare strain grown in Southern Humboldt is a cross between Blueberry, Trainwreck, and Cotton Candy displaying high levels of THC, but also some CBD, making it a perfect strain for full-body healing. Leading with aromas of sweet blueberry, blackberry, savory baked pie crust, and soft notes of citrus, Coyote Blue is pleasant and refreshing on the palate, almost like eating a handful of fresh berries (very similar to this crisp!). This strain is very uplifting within the first 30-minutes, almost like drinking a cup of coffee, followed by relaxation and clarity.

Alpenglow’s Coyote Blue is a perfect match for Briceland Vineyard’s Humboldt Brut Sparkling. Producing 2,000 cases annually, this boutique local winery has practiced viticulture and winemaking for over 30 years, specializing in handcrafted, small-batch wines. Briceland’s Humboldt Brut Sparkling is made using the traditional method or "méthode traditionnelle" technique which requires a secondary fermentation in the bottle. Secondary fermentation takes place when a winemaker adds a mixture of sugar and yeast known as "liqueur de tirage" to still wine in a bottle. The wine is then capped which creates carbon dioxide from the yeast processing the sugars. Most quality sparkling wines are made this way, particularly in the Champagne region of France.

Coyote Blue’s enticing blueberry aromas and flavors pair well with Briceland’s Humboldt Brut Sparkling. With comforting aromas of almonds, hazelnut, and vanilla, this pairing compliments each other well and makes for an excellent dessert pairing. Coyote Blue’s flavors also enchant the palate almost resembling a Blueberry Cobbler.

I hope you enjoy this recipe and pairing as much as I do. Happy holidays!


Humboldt Huckleberry Blueberry Granola Crisp

By: Jamie Evans, The Herb Somm

Serving Size: 4


Huckleberry Blueberry Filling

1 ½ cups huckleberries (substitute frozen huckleberries)

1 ½ cups blueberries (substitute frozen blueberries)

2 tablespoons lemon juice

½ cup granulated sugar

Granola Crisp

4 tablespoons salted butter

2 tablespoons THC or CBD butter of your choice

1 cup oats

1 cup whole-grain oat flour

½ cup unpacked brown sugar

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg


Preheat oven to 350° Fahrenheit. Spray four small 6-ounce Ramekin baking dishes with cooking spray and set aside. In a medium bowl, stir together the huckleberries and blueberries, granulated sugar, and lemon juice. Mix well and spoon into the baking dishes. If you’re using frozen fruit, be sure to defrost it ensuring its at room temperature before adding in the other ingredients. Set aside.

Using a small saucepan, soften the salted butter and cannabis butter together. Stir until blended well. Transfer the butter into the same mixing bowl, then add oats, flour, brown sugar, cinnamon, and nutmeg. Mix together well until crumbly then use your fingers to evenly divide and spread the granola topping covering the fruit.

Bake for 30 - 40 minutes or until filling is bubbling and topping is golden brown. Serve warm with a scoop of vanilla ice cream, Coyote Blue, a glass of bubbly.

About the Author:

Jamie Evans is the founder of The Herb Somm. She is an educator, host, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm


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