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)
- Arrange a rack in the middle of the the oven and heat to 350°F.
- In a medium sized mixing bowl, combine flour, sugar, salt and cinnamon. Toss or whisk together.
- 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.
- 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.
- Add tapioca flour, cornstarch or all purpose flour and fold in with berries until absorbed.
ASSEMBLE & BAKE
- Butter a 10 1/4" cast iron skillet, 9" pie plate or 11x7-inch baking dish with softened butter.
- Add huckleberry mixture. Evenly spread the chilled crumble mixture over the top.
- 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.
- Allow to cool for at least 20 minutes. Serve warm with vanilla ice cream and enjoy the best berry dessert of your life!