If you’re craving something fruity, buttery, and blissfully easy to make, let me introduce you to Huckleberry Crumb Bars. These soft, golden berry dessert bars sandwich a layer of juicy huckleberries between a cinnamon-kissed crumb base and topping. Whether you’re baking for a picnic, a potluck, or just because the berries were calling your name, this huckleberry recipe is one you’ll want on repeat all season.
I stumbled on this treat during one of those “what do I do with all these huckleberries?” moments. My kids wanted something handheld and sweet, and I wasn’t about to roll out a pie crust in the middle of July. These bars became our go-to summer treat—easy to bake, easy to love, and even easier to devour.
Why You’ll Love These Huckleberry Crumb Bars
They’re buttery and tender with just enough cinnamon to warm things up, and the huckleberry layer adds a tangy burst that balances all the sweetness. Plus, they slice up beautifully and hold their shape, making them perfect for sharing (or not).
Ingredients
Crumb Base and Topping
- 1¾ cups all-purpose flour (225 g)
- ⅛ tsp baking powder (0.5 g)
- ¼ tsp kosher salt (1.25 g)
- ½ tsp ground cinnamon (1.2 g)
- 6 tbsp granulated sugar (75 g)
- ¼ cup light brown sugar (50 g)
- 12 tbsp unsalted butter, melted (169 g)
- 1 tsp pure vanilla extract (5 ml)
Fruit Filling
- 2 cups huckleberries (300 g)
- 1 tbsp cornstarch (8 g)
- ½ cup granulated sugar (100 g)
- ⅛ tsp kosher salt (0.6 g)
How to Make Huckleberry Crumb Bars
- Preheat oven to 350°F (175°C). Lightly butter a 9×9-inch baking pan and line it with parchment paper, leaving overhang on all sides.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar.
- Add the melted butter and vanilla to the dry ingredients and stir until crumbly.
- Press about 350 g of the crumb mixture evenly into the bottom of the prepared pan. Bake for 18–20 minutes, until the crust is lightly golden.
- Increase oven temperature to 375°F (190°C).
- In a separate bowl, mix the huckleberries with sugar, cornstarch, and salt. Gently toss to coat.
- Spread the berry mixture evenly over the baked crust. Crumble the remaining dough over the top.
- Bake for 35 minutes, until the filling is bubbly and the crumb topping is golden.
- Cool on a wire rack. While still warm, loosen edges with a knife. Let cool completely, then lift from the pan and cut into 16 squares.
Tips to Get Them Just Right
- If using frozen berries, thaw and drain them first to avoid excess moisture.
- Don’t overbake! The bars continue to firm up as they cool.
- Add a little lemon zest to the filling for a citrusy twist.
- Store in the fridge if it’s warm out—they stay fresh longer and taste amazing chilled.
A Little Berry Sweet Story
These bars made their debut at a summer bake sale. I labeled them “wild berry bars,” and they vanished before I even got one. Lesson learned: make a double batch. Every bite tastes like a hug from the berry patch—a little tart, a little sweet, and completely satisfying.
What to Serve with Huckleberry Crumb Bars
These bars are great on their ow,n but become a next-level dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream. Serve them at brunch, after a barbecue, or tuck one in a lunchbox for a mid-day treat. They even make a surprisingly good breakfast with a hot cup of coffee (I won’t tell).
How to Store Them
Keep leftover bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. They can also be frozen—just wrap them well and thaw overnight in the fridge or at room temperature.
FAQs
Can I use other berries?
Absolutely. Blueberries or a mix of berries work great if huckleberries aren’t available.
Can I double this recipe?
Yes! Just bake it in a 9×13-inch pan and adjust the baking time as needed.
Can I use whole wheat flour?
You can substitute half the flour with whole wheat for a nuttier flavor.
How do I keep the topping crumbly?
Don’t overmix the crumb mixture. It should look like wet sand with clumps.
Crumbly, Juicy, and Unforgettably Good
These Huckleberry Crumb Bars are what summer baking dreams are made of. With minimal fuss and maximum flavor, they deliver everything we love about wild berries in a tidy little package. Make them once, and they’ll earn a forever spot in your dessert lineup.
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Huckleberry Crumb Bars: A Sweet Slice of Summer Simplicity
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Huckleberry Crumb Bars are buttery, handheld dessert bars layered with juicy wild huckleberries and topped with a cinnamon-scented crumb crust. These easy-to-make bars are the perfect summer treat for picnics, potlucks, or casual snacking. With a balance of tart berries and sweet, golden crumble, they’re a delicious way to celebrate berry season without the fuss of a pie.
Ingredients
Crumb Base and Topping
-
1¾ cups all-purpose flour (225 g)
-
⅛ tsp baking powder (0.5 g)
-
¼ tsp kosher salt (1.25 g)
-
½ tsp ground cinnamon (1.2 g)
-
6 tbsp granulated sugar (75 g)
-
¼ cup light brown sugar (50 g)
-
12 tbsp unsalted butter, melted (169 g)
-
1 tsp pure vanilla extract (5 ml)
Fruit Filling
-
2 cups huckleberries (300 g)
-
1 tbsp cornstarch (8 g)
-
½ cup granulated sugar (100 g)
-
⅛ tsp kosher salt (0.6 g)
Instructions
-
Preheat oven to 350°F (175°C). Butter and line a 9×9-inch baking pan with parchment paper.
-
In a bowl, whisk together flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar.
-
Stir in melted butter and vanilla until mixture is crumbly.
-
Press about 350 g of the crumb mixture into the prepared pan and bake for 18–20 minutes until lightly golden.
-
Increase oven temperature to 375°F (190°C).
-
In a separate bowl, mix huckleberries with sugar, cornstarch, and salt. Toss gently.
-
Spread berry filling over the baked crust and sprinkle remaining dough over the top.
-
Bake for 35 minutes until filling is bubbly and topping is golden.
-
Cool completely, loosen edges, then lift from pan and cut into 16 squares.
Notes
Thawed and drained frozen berries can be used.
Lemon zest can brighten the filling.
Don’t overmix crumb mixture—it should remain clumpy.
Bars continue to firm as they cool.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American