Huckleberry Recipe
Buttery, golden, and bursting with tart-sweet flavor, huckleberry crumb bars are a must-bake when summer berries are in season. Each bite balances the berry’s tang with caramelized brown sugar goodness.
A crisp yet tender crumb base gives way to juicy, jammy huckleberries, making these bars as perfect for dessert as they are for a midday snack or brunch spread.
What You’ll Need for These Huckleberry Crumb Bars
- Huckleberries – Tart and vibrant, they’re the star of the show, bringing bold flavor and natural juiciness to each bite.
- All-purpose flour – Provides the structure for both the cookie-like base and the golden crumb topping.
- Unsalted butter – Melted for easy mixing, it ensures the crust and topping are rich, tender, and perfectly crisp when baked.
- Light brown sugar – Adds a caramel depth to the crumb mixture, perfectly complementing the tart berries.
- Granulated sugar – Sweetens both the base and the fruit filling, striking just the right flavor balance.
- Ground cinnamon – Adds a warm spice note that lifts the sweetness and enhances the berry flavor.
- Cornstarch – Thickens the berry layer just enough to hold everything together without becoming too firm.
- Vanilla extract – Lends subtle floral and buttery notes to the crumb for a more rounded flavor.
How to Make Huckleberry Crumb Bars
Begin by preparing your crumb mixture — a simple stir-together blend of flour, sugar, spices, melted butter, and vanilla. Press most of it into a parchment-lined pan to form a golden, cookie-like crust.
While that bakes, gently toss the huckleberries with sugar, cornstarch, and a touch of salt. Once the crust is ready and the oven is hot, layer the juicy berries over the base.
Crumble the reserved dough on top and return the pan to bake until bubbling and golden brown. Cool completely before lifting from the pan and cutting into squares.
Tips for Perfect Bars Every Time
For best texture, don’t skip cooling the bars completely before slicing — the filling sets as it cools, making cleaner cuts. If your huckleberries are especially tart, consider adding an extra tablespoon of sugar to the filling. Want to use blueberries instead? Go for it — just reduce the sugar slightly, as they’re naturally sweeter than huckleberries.
To add a twist, stir lemon zest into the crumb mixture for brightness, or a few chopped nuts into the topping for crunch. A dash of cardamom can also elevate the warm spice notes subtly.
Storing Your Huckleberry Crumb Bars
These bars keep well at room temperature for up to two days, but for best results, store them in the refrigerator in an airtight container for up to a week. The cookie base will soften over time but remains delicious.
For longer storage, freeze the cut bars individually on a sheet pan, then transfer to a sealed container. Reheat briefly in a low oven to refresh the texture before serving — they’ll taste just as good as day one.
Huckleberry Crumb Bars
Ingredients
Crumb Base and Topping
- 1/2 teaspoon ground cinnamon
- 1/4 cup 50 grams light brown sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons 75 grams granulated sugar
- 12 tablespoons 169 grams unsalted butter, melted
- 1-3/4 cups 225 grams all-purpose flour
Fruit Topping
- 1/2 cup 100 grams granulated sugar
- 1/8 teaspoon kosher salt
- 2 cups 300 grams huckleberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×9-inch baking pan, then line with parchment paper so that it hangs over all sides. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, granulated sugar, salt, and light brown sugar until thoroughly combined. Stir in the melted butter and vanilla extract until the mixture forms a soft crumble. Press 350 grams of this mixture firmly into the base of the prepared pan. Reserve the remaining portion in the refrigerator.
- Bake the base for 18 to 20 minutes, until the surface is light brown in the center and deeply golden at the edges. Remove from the oven and increase the temperature to 375°F.
- In another bowl, gently mix the huckleberries. Separately whisk together the sugar, cornstarch, and salt, then sprinkle over the berries and fold in carefully.
- Once the oven reaches 375°F, spread the berry mixture evenly over the cooled crust. Distribute the reserved crumble over the top and return the pan to the oven. Bake for 35 minutes or until the fruit is bubbling at the edges.
- Take the pan out and transfer to a wire rack. While still warm, run a knife around the perimeter to loosen. Let cool completely before lifting out using the parchment paper. Cut into squares or rectangles.
