Description
Huckleberry Crumb Bars are sweet, tart, and packed with wild berry flavor layered between a buttery cinnamon crumb crust and topping. These easy-to-make fruit bars are perfect for summer gatherings, picnics, or cozy coffee breaks—no mixer needed, just rustic berry-filled deliciousness.
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 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) vanilla extract
Huckleberry Filling:
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300 g (2 cups) huckleberries
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13 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 baking pan with parchment, leaving overhang.
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Make the crumb mixture: Mix flour, baking powder, salt, cinnamon, and both sugars. Stir in melted butter and vanilla until crumbly.
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Press 350 g of the crumb mixture into the prepared pan. Chill the rest.
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Bake base: Bake crust for 18–20 minutes until lightly golden.
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Make filling: Raise oven temp to 375°F (190°C). Toss berries with cornstarch, sugar, and salt.
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Assemble: Spread berries on the crust. Crumble remaining topping evenly over the fruit.
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Bake for 35 minutes, until berries bubble and topping is golden.
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Let cool completely. Run a knife around edges, lift with parchment, and slice into 16 bars.
Notes
Frozen huckleberries must be thawed and drained.
Add lemon zest to the filling for brightness.
Use a metal or glass pan for even baking.
Bars improve in flavor overnight.
Store with parchment layers if freezing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes total (20 pre-bake + 35 final bake)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American