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Wild Huckleberry Crumble Bars

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Rustic and comforting wild huckleberry crumble bars with a buttery streusel topping, perfect for summer gatherings and quick homemade treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 cup (226 g) unsalted butter, cold and cut into cubes
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 3 cups (about 450 g) wild huckleberries, fresh or frozen (if frozen, thaw and drain excess liquid)
  • ⅓ cup (65 g) granulated sugar
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper, leaving a bit hanging over the edges for easy bar removal.
  2. In a large bowl, whisk together the all-purpose flour, sugar, salt, and cinnamon. Toss in the cold butter cubes.
  3. Cut the butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter chunks. (If using a food processor, pulse until just combined.)
  4. Reserve about 1 ½ cups (190 g) of this crumb mixture for the streusel topping. Press the remaining crumbs evenly into the prepared pan, forming a firm, even base.
  5. Bake the crust for 15 minutes until it’s just starting to turn golden around the edges but not browned.
  6. Meanwhile, prepare the filling: In a medium bowl, gently toss the wild huckleberries with sugar, lemon zest, lemon juice, and cornstarch. Let it sit for 10 minutes to macerate and thicken.
  7. Remove the crust from the oven and carefully spread the berry filling evenly over the warm crust.
  8. Sprinkle the reserved crumble mixture evenly over the berry layer, covering it completely without pressing down.
  9. Bake for 35-40 minutes until the top is golden brown and the filling is bubbling at the edges. Tent with foil if edges brown too fast.
  10. Cool completely on a wire rack before slicing into bars.

Notes

Keep butter cold until baking to ensure crumbly streusel texture. Pre-bake crust to avoid sogginess. Let bars cool completely before slicing for clean cuts. Use an oven thermometer if your oven runs hot. Frozen huckleberries should be thawed and drained to prevent sogginess.

Nutrition

Keywords: wild huckleberry crumble bars, berry dessert, streusel topping, homemade bars, summer dessert, easy berry bars

Find it online: https://evabakery.com/wild-huckleberry-crumble-bars-recipe-easy-homemade-buttery-streusel/