Huckleberry
Crumb Bars

Info:

Nutrition:

What You'll Need:

Equipment

Ingredients

Crumb Base and Topping:

  • All-purpose flour: 1-3/4 cups
  • Baking powder: 1/8 tsp.
  • Kosher salt: 1/4 tsp.
  • Ground cinnamon: 1/2 tsp.
  • Granulated sugar: 6 tbsp.
  • Light brown sugar: 1/4 cup
  • Unsalted butter: 12 tbsp.
  • Pure vanilla extract: 1 tsp.

Fruit Topping:

  • Huckleberries: 2 cups
  • Cornstarch: 1 tbsp.
  • Granulated sugar: 1/2 cup
  • Kosher salt: 1/8 tsp.

Instructions:

Crumb Base and Topping:

  1. Preheat oven to 350°.
  2. Light butter 9x9 inch baking pan. Line pan with 2 lengths of parchment paper that overhangs all four sides. Set pan aside.
  3. Place all-purpose flour in a medium-sized mixing bowl. Add baking powder, salt, ground cinnamon, granulated sugar, and light brown sugar. Whisk until well-combined.
  4. Add melted butter and vanilla extract and mix together (crumble will be soft).
  5. Take 2-1/2 cups of the crumble and press it into the bottom of the baking pan. Refrigerate remaining crumble.
  6. Bake crumble for 18-20 min. until it's light brown in the center and dark golden brown around the edges.
  7. When crust is done, remove from oven.
  8. Increase oven temperature to 375°.

Huckleberry Filling:

  1. Place huckleberries in another medium-sized mixing bowl.
  2. In a small bowl, combine sugar, cornstarch, and salt and whisk together. Sprinkle over berries and gently toss to combine dry mixture and berries.
  3. Once oven reaches 375°, spread berries across the top of the cookie base.
  4. Take remainder of crumble and spread it across berries.
  5. Return pan to oven and bake for 35 min. until fruit is bubbling.
  6. Remove pan from oven and place on a cooling rack.
  7. While still warm, run a knife along the edge of the bars to loosen them from the edge of the pan.
  8. Let crumble bars cool completely, then use the parchment sling to lift the bars from the pan and cut into squares of rectangles.