Description
Buttery crumb base layered with tangy huckleberry filling, perfected by a parchment sling method. No-bake prep meets 35-minute finish for soft, rustic bars with cinnamon warmth and tart berry balance.
Ingredients
1–3/4 cups all-purpose flour
1/8 teaspoon baking powder
6 Tbsp granulated sugar
1/2 cup granulated sugar
12 Tbsp unsalted butter, melted
1/2 tsp salt
2 tsp ground cinnamon
2 cups huckleberries
1/2 cup cornstarch
1/4 tsp salt (for filling)
1 Tbsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Butter 9×9-inch pan lined with parchment overhang
Whisk flour, baking powder, salt, and cinnamon
Add melted butter, 6 Tbsp + 1/2 cup sugar, and vanilla
Press 350g crumb into pan bottom; refrigerate remaining
Bake base 18-20 minutes until center is light brown
Increase oven to 375°F (190°C)
Combine berries, 1/2 cup sugar, cornstarch, and salt in bowl
Dry toss thoroughly
Spread berries over warm base
Top with remaining crumb mixture
Bake 35 minutes until fruit bubbles
Cool completely, then lift with parchment for cutting
Notes
Parchment sling prevents sticking
Use 11 Tbsp coconut oil for halal/lactose-free swap
Raspberries substitute for huckleberries
e>350°F precision critical
Store airtight up to 1 week
- Prep Time: 20
- Cook Time: 53
- Category: trends
- Method: Baking
- Cuisine: American Roots
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg