Description
A rustic Southern dessert featuring tangy huckleberries, zesty lime, and a golden macadamia-nut enriched topping, baked to perfection in cast-iron for concentrated flavor and a crumbly crust.
Ingredients
Butter, for greasing and topping
4 cups huckleberries
½ cup + 2 tablespoons sugar (brown sugar recommended)
2 tablespoons cornstarch
1 teaspoon lime juice
2 cups all-purpose flour (for topping)
½ cup sugar (for topping)
1 teaspoon baking powder
60g cold butter (for topping clumps)
½ cup milk
½ cup chopped macadamia nuts
Instructions
Preheat oven to 350°F (180°C) and grease cast-iron skillet
Mix 4 cups huckleberries with ½ cup + 2 tablespoons sugar, 2 tablespoons cornstarch, and 1 teaspoon lime juice
Let filling sit while preparing topping
Combine 2 cups flour, ½ cup sugar, and 1 teaspoon baking powder for the topping
Cold work 60g butter until pea-sized clumps form
Fold in ½ cup milk and ½ cup chopped macadamia nuts
Spoon topping over filling and bake for 25–30 minutes until golden
Notes
Chill topping dough 30 minutes for flakier texture
Use frozen huckleberries without thawing for concentrated flavor
Double macadamia quantity for extra richness
Garnish with orange blossom water for citrus aroma
Check doneness with a toothpick—crust should be golden, filling softly set
Let rest 10 minutes before serving
- Prep Time: 15
- Cook Time: 30
- Category: trends
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 cobbler serving
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg