A versatile breakfast for late summer and early fall days.
Feel free to change up the fruit as you see fit; figs, pears, and other berries and stone fruit all work well.
Wild blueberries, fresh or frozen and not defrosted, make a fine stand-in for the huckleberries.
To serve a crowd, double all measurements and assemble in a 10-inch skillet or 8x10-inch baking dish, increasing the baking time as needed.
This recipe gets inspiration from Laura
Nutritional values are based on one of three large servings.