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–+ servings

Huckleberry Crumb Bars

A delightful union of tangy huckleberries and a buttery, sweet crumb base, these bars deliver a rich, caramelized essence courtesy of brown sugar. Ideal for dessert or an indulgent snack, they feature a crisp texture complemented by a luscious fruit filling.
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Course: Dessert
Cuisine: American
Keyword: Huckleberry Recipe
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 16 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 9x9-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.

Notes

These bars remain fresh for up to two days at room temperature or one week when refrigerated. Blueberries can be substituted, though the sugar quantity should be adjusted to account for their sweetness. An 8x8-inch pan may also be used for a thicker result.