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Amazing Huckleberry Buckle or Crumble: A 40-Year Love Story

Huckleberry Buckle or Crumble
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This huckleberry buckle or crumble recipe offers a delightful, rustic dessert that’s simpler to make than a pie. It features a tender cake base topped with juicy huckleberries and a sweet, crumbly topping, delivering comforting flavors with minimal effort.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk
  • 2 cups fresh huckleberries
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57g) unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8-inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together 1 1/4 cups of the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Spread the batter evenly into the prepared baking pan.
  7. Gently toss the huckleberries with the remaining 1/4 cup of all-purpose flour. Sprinkle the floured huckleberries evenly over the batter in the pan.
  8. To make the crumble topping, combine the brown sugar, granulated sugar, and the cold, cut-up butter in a bowl. Use your fingertips or a pastry blender to cut the butter into the sugars until the mixture resembles coarse crumbs.
  9. Sprinkle the crumble topping evenly over the huckleberries.
  10. Bake for 40-50 minutes, or until a wooden skewer inserted into the cake portion comes out clean and the topping is golden brown.
  11. Let cool slightly before serving.

Notes

  • Fresh huckleberries work best, but frozen huckleberries can be used. Do not thaw them before tossing with flour.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Store leftovers at room temperature in an airtight container for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/huckleberry-buckle-or-crumble-recipe/