Description
These huckleberry crumb bars feature a buttery shortbread crust, a sweet and tart huckleberry filling, and a delicious crumbly topping.
Ingredients
For the 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 cup (50 grams) light brown sugar
12 tablespoons (169 grams) unsalted butter, melted
1 teaspoon pure vanilla extract
For the Huckleberry Filling:
2 cups (300 grams) huckleberries
1 tablespoon cornstarch
1/2 cup (100 grams) granulated sugar
1/8 teaspoon kosher salt
Instructions
- Step 1: Preheat oven to 350°F. Lightly butter a 9×9-inch baking pan and line it with two lengths of parchment paper so it overhangs all four sides.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, 1/4 teaspoon salt, ground cinnamon, 6 tablespoons granulated sugar, and light brown sugar.
- Step 3: Add the melted butter and vanilla extract, and mix until a soft crumble forms.
- Step 4: Press 350 grams of the crumble mixture into the bottom of the prepared pan. Refrigerate the remaining crumble.
- Step 5: Bake the base for 18-20 minutes until light brown in the center and dark golden brown around the edges. When done, remove from the oven and increase the oven temperature to 375°F.
- Step 6: While the oven preheats, prepare the filling. In a small bowl, whisk together the 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt.
- Step 7: Place the huckleberries in a medium bowl. Sprinkle the sugar and cornstarch mixture over the berries and gently toss to combine.
- Step 8: Once the oven reaches 375°F, spread the huckleberry filling evenly over the warm cookie base. Sprinkle the remaining refrigerated crumble over the berries.
- Step 9: Bake for 35 minutes, or until the fruit filling is bubbling around the edges.
- Step 10: Remove the pan from the oven and place on a wire cooling rack. While the bars are still warm, run a knife around the edges to loosen them from the pan.
- Step 11: Let the bars cool completely in the pan. Use the parchment sling to lift the bars out, then cut into 16 squares.
Notes
The bars can be stored for two days at room temperature in an airtight container or in the refrigerator for up to one week.
The longer the bars sit, the softer the cookie base will become.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American