Description
Huckleberry Crumb Bars are buttery, fruity, and irresistibly crumbly. Featuring a shortbread-like base, a juicy wild huckleberry filling, and a golden streusel topping, these easy-to-make bars bring summer flavour to every bite. Perfect for brunch, bake sales, or a cosy dessert with coffee.
Ingredients
Crumb Base and Topping
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225 g (1¾ cups) all-purpose flour
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0.5 g (⅛ tsp) baking powder
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1.25 g (¼ tsp) kosher salt
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1 g (½ tsp) ground cinnamon
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75 g (6 tbsp) granulated sugar
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50 g (¼ cup) light brown sugar
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169 g (12 tbsp) unsalted butter, melted
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5 ml (1 tsp) pure vanilla extract
Fruit Topping
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300 g (2 cups) huckleberries
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8 g (1 tbsp) cornstarch
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100 g (½ cup) granulated sugar
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0.5 g (⅛ tsp) kosher salt
Instructions
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Preheat oven to 350°F (175°C). Butter and line a 9×9-inch pan with parchment paper.
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In a bowl, whisk together flour, baking powder, salt, cinnamon, and both sugars.
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Stir in melted butter and vanilla until soft crumbs form.
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Press ~350 g of the crumb mix into the pan to form the base. Chill remaining mixture.
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Bake the crust for 18–20 minutes until set and golden.
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Toss huckleberries with cornstarch, sugar, and salt.
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Raise oven temp to 375°F (190°C).
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Spread berry mixture over the base. Sprinkle remaining crumb mixture on top.
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Bake for 35 minutes until top is golden and edges are bubbling.
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Cool completely, lift out with parchment, and cut into 16 bars.
Notes
Use parchment paper for easy removal and clean cuts.
Let bars cool fully to prevent a runny texture.
Add extra cornstarch if berries are especially juicy.
Mix in raspberries or blackberries for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (20 + 35 minutes)
- Category: Dessert
- Method: Baking
- Cuisine: American