Huckleberry Crumb Bars
These huckleberry crumb bars are intensely flavorful. The tart berries are perfect with the sweet crumb base and the brown sugar adds a nice caramel note.
Servings: 16 bars
Crumb Base and Topping
- 1-3/4 cups (225 grams) all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (75 grams) granulated sugar
- 1/4 cups (50 grams) light brown sugar
- 12 tablespoons (169 grams) unsalted butter melted butter
- 1 teaspoon pure vanilla extract
- 2 cups (300 grams) huckleberries
- 1 tablespoon cornstarch
- 1/2 cup (100 grams) granulated sugar
- 1/8 teaspoon kosher salt
Crumb Base and Topping
Preheat oven to 350°F. Light butter a 9x9-inch baking pan. Line the pan with two lengths of parchment paper so it overhangs all four sides. Set the pan aside.
Place the all-purpose in a medium-sized bowl. Add the baking powder, salt, ground cinnamon, granulated sugar, light brown sugar and whisk until the ingredients are well combined.
Add the melted butter and vanilla and mix together. The crumble will be soft. Take 350 grams of the crumble and press it into the bottom of the 9x9-inch baking pan. Refrigerate the remaining crumble.
Bake the crumble for 18-20 minutes until it’s light brown in the center and dark golden brown around the edges.
When the crust is done, remove it from the oven. Increase the oven temperature to 375°F.
Place the huckleberries in a medium-sized bowl. In a small bowl combine the sugar, cornstarch and salt and whisk together. Sprinkle it over the berries and gently toss to combine the dry mixture and the berries.
Wait until the oven reaches the temperature of 375°F. Spread the berries across the top of the cookie base. Take the remainder crumble and spread it across the berries. Return the pan to the oven and bake for 35 minutes until the fruit is bubbling.
Remove the pan from the oven and place it on a cooling rack. While the bars are still warm run a knife around the edge of the bars to loosen them from the edge of the pan.
Let the crumb bars cool completely, then use the parchment sling to lift the bars from the pan and cut into squares or rectangles. This recipe makes 16 2-1/8 x 2-1/8 inch bars.
The bars are good for two days at room temperature in an airtight container or in the refrigerator for 1 week. The longer the bars sit the softer the cookie base will become.
These bars can also be made with blueberries, but adjust the amount of sugar for the sweetness of the fruit. You may need less sugar since huckleberries are very tart.
You can also make this recipe in an 8x8-inch pan. The cookie base and fruit layers will be thicker.
Calories: 151kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 60mg | Potassium: 10mg | Fiber: 1g | Sugar: 14g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg