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Easy Huckleberry Crumble Bars Recipe with Brown Sugar Oat Topping

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These easy huckleberry crumble bars feature a buttery brown sugar oat topping and a sweet-tart huckleberry filling, perfect for a quick, no-fuss dessert that impresses.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • ½ cup unsalted butter (113g), cold and cubed
  • Pinch of salt
  • 2 cups huckleberries (about 280g), fresh or frozen (if frozen, thaw and drain excess liquid)
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 cup old-fashioned rolled oats (90g)
  • ½ cup packed brown sugar (110g)
  • ⅓ cup all-purpose flour (40g)
  • ⅓ cup unsalted butter (75g), melted
  • ½ teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.
  2. Make the crust: In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits.
  3. Press about two-thirds of this mixture firmly into the bottom of the prepared pan to form an even layer. This should take about 3-5 minutes.
  4. Prepare the filling: In another bowl, gently toss the huckleberries with ¼ cup granulated sugar, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon cornstarch. Make sure the berries are coated evenly but try not to mash them too much.
  5. Spread the filling evenly over the pressed crust layer.
  6. Make the brown sugar oat topping: In a third bowl, mix 1 cup rolled oats, ½ cup packed brown sugar, ⅓ cup flour, ½ teaspoon cinnamon (if using), and a pinch of salt. Pour in the melted butter and stir until everything is combined and crumbly but holds together when squeezed.
  7. Sprinkle this topping evenly over the berry layer.
  8. Bake for 35-40 minutes, or until the topping is golden brown and berry juices are bubbling around the edges. If the topping browns too quickly, tent the pan with foil for the last 10 minutes.
  9. Cool completely in the pan on a wire rack for at least an hour or overnight for best results.
  10. Lift the bars out using the parchment overhang and cut into squares or rectangles.
  11. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Notes

Use cold butter for the crust to create a tender, flaky base. Press the crust firmly before baking to prevent crumbling. Let bars cool completely before cutting to avoid a sticky mess. If topping browns too fast, tent with foil. Frozen huckleberries can be used if thawed and drained. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For dairy-free, replace butter with coconut oil or vegan margarine.

Nutrition

Keywords: huckleberry crumble bars, brown sugar oat topping, easy dessert, berry bars, crumble bars, quick dessert, homemade bars

Find it online: https://cookluma.com/easy-huckleberry-crumble-bars-recipe-with-brown-sugar-oat-topping/