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