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Huckleberry Crumble by Baking The Goods

Huckleberry Crumble

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Tiny and tart, hand foraged, wild mountain huckleberries bake into a jammy dream under a blanket of warm, cinnamon spiced brown sugar crumble topping in this easy Huckleberry Crumble.




  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter (- cold & cut into 1/4" cubes)


  • 4 cups huckleberries (or blueberries, raspberries, blackberries, any berries really)
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons tapioca flour, cornstarch or all purpose flour
  • 1 tablespoon butter (- softened)



  1. Arrange a rack in the middle of the the oven and heat to 350°F.
  2. In a medium sized mixing bowl, combine flour, sugar, salt and cinnamon. Toss or whisk together.
  3. Use your hands to smoosh the cold butter cubes into the mix until you have a rough and crumbly dough. Place the crumble topping in the refrigerator or freezer to chill while you prepare the huckleberry filling.


  1. Combine huckleberries, sugar and salt in a mixing bowl. Gently fold the sugar into the berries to coat. Allow to sit for 10-15 minutes while the juices begin the release.
  2. Add tapioca flour, cornstarch or all purpose flour and fold in with berries until absorbed.


  1. Butter a 10 1/4" cast iron skillet, 9" pie plate or 11x7-inch baking dish with softened butter.
  2. Add huckleberry mixture. Evenly spread the chilled crumble mixture over the top.
  3. Place on a parchment, Silpat or foil lined baking sheet and bake at 350°F for 40 - 45 minutes until the filling is bubbly and the top is golden and crispy.
  4. Allow to cool for at least 20 minutes. Serve warm with vanilla ice cream and enjoy the best berry dessert of your life!