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Prep Time15 minutes
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Cook Time45 mins
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Serv SizeYields one 8X8 pan
These Huckleberry Crumb Bars have a buttery, crisp base, a glossy, tangy huckleberry layer, and a golden crumble top with a soft, slightly chewy center.
Ingredients
For Crust & Crumble
For Huckleberry Filling
Directions
Huckleberries are one of the Pacific Northwest’s most prized wild fruits — tiny, deep‑purple berries that grow almost exclusively in high‑elevation mountain regions of Washington, Idaho, Montana, and Oregon. Never domesticated and long‑foraged, they’re loved for their bold, wine‑dark flavor that’s sweeter, tart, and more floral than a blueberry. These Huckleberry Crumb Bars showcase that wild intensity with a buttery, crisp crust, a glossy, tangy huckleberry layer, and a rustic crumble that bakes into a golden top. Every bite is packed with pure huckleberry flavor.
Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper, leaving a slight overhang for easy lifting.
Make the crust bottom. In a large mixing bowl, add 1 1/2 cups all‑purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon vanilla extract, stirring until everything is evenly combined.
Add 10 tablespoons of 1/4-inch-diced butter to the flour mixer and cut it in with a pastry cutter or fork.
Divide the crumble mixture into two bowls — one with about two‑thirds of the mixture for the base, and the remaining one‑third reserved for the topping.
Press two‑thirds of the crumble firmly into the bottom of the prepared pan, using the flat bottom of a drinking glass to create an even, compact base. Bake the crust on the middle rack for 10–12 minutes, just until it looks set.
In a medium bowl, whisk together 1/3 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 1 teaspoon lemon zest until fully combined. Add 2 cups of fresh or frozen huckleberries and toss gently until every berry is evenly coated.
Pour the huckleberry mixture evenly over the warm crust, spreading it all the way to the edges so every bite has plenty of berries.
Spoon the remaining one‑third of the crumble evenly over the huckleberries and bake for 28–32 minutes, until the top is light golden and the filling is bubbling around the edges.
Once the huckleberry crumb bars are baked, allow them to cool completely in the pan before cutting them into bars. This helps the layers set and gives you clean, neat slices.
Once cooled, lift the bars out of the pan using the parchment overhang, then slice cleanly with a sharp knife.
Enjoy!
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Conclusion
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