Huckleberry Buckle/Cobbler/Crisp Archive

Huckleberry Buckle

Posted November 17, 2016 By sandy

Making Huckleberry Buckle for your next special meal will be a favorite for everyone.  I bet that most most have not tried baking or eating buckle and with the huckleberries, it is sure to be a hit!

Huckleberry Buckle

Huckleberry Buckle

Ingredients

    Batter
  • 1/4 cup unsalted butter, softened (plus extra to grease the pan)
  • 1/2 cup sugar
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Fruit Topping
  • 2 1/2 cups huckleberries, fresh or frozen (do not thaw frozen berries)
  • 3/4 cup sugar
  • 1/2 cup boiling water
  • 1 tbsp unsalted butter, cut into small pieces

Instructions

  1. Preheat oven to 375°F. Grease the bottom of a 9-inch square pan with melted butter.
  2. Cream 1/4 cup of butter and 1/2 cup of sugar together in a large bowl.
  3. In a small bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg together.
  4. Stir the dry ingredients into the butter and sugar until just combined.
  5. Stir the milk and vanilla extract into the batter until just mixed – it will be thick and lumpy.
  6. Spread the batter into the prepared pan.
  7. Mix the berries with 3/4 cup of sugar. Pour the boiling water over the berries and sugar, then fold until mixed. Pour the berries over the batter.
  8. Dot the top with the pieces of butter. Bake 45-50 minutes. Serve warm. Serves 6-8.
http://wildhuckleberry.com/2016/11/17/huckleberry-buckle/

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Huckleberry Cobbler

Posted June 16, 2016 By sandy

Nothing tastes better than a scoop of vanilla ice cream over a warm huckleberry cobbler!  Unless, of course, it is a scoop of huckleberry ice cream over a warm huckleberry cobbler!

I found this wonder recipe on the Tasting Table website:

Huckleberry Cobbler

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 - 6 servings, depending on how much you like it!!

Huckleberry Cobbler

Ingredients

    For the Filling:
  • Butter, for greasing
  • 4 cups huckleberries, fresh or frozen
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon kosher salt
  • 1 vanilla bean, seeds scraped
  • For the Topping:
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons butter
  • 1 cup milk
  • ⅓ cup finely chopped macadamia nuts
  • Vanilla ice cream, for serving

Instructions

  1. Make the filling: Preheat the oven to 350º and grease a 10-inch cast-iron skillet with butter. In a medium bowl, mix together the huckleberries, sugar, cornstarch, lime juice, lime zest, salt and vanilla seeds to coat. Let sit while you prepare the topping.
  2. Make the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, work the butter into the flour mixture until pea-size clumps form. Stir in the milk and macadamia nuts to form a dough.
  3. Toss the berry mixture again now that the sugar has started to pull out the juices of the berries. Transfer to the greased skillet and scoop heaping tablespoonfuls of dough evenly over the filling. Bake until golden and bubbling, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.
http://wildhuckleberry.com/2016/06/16/huckleberry-cobbler-2/

Check out more delicious recipes from the from the Tasting Table Test Kitchen

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Huckleberry Buckle Recipe

Posted September 8, 2015 By sandy

If you were lucky enough to find an abundance of huckleberries this season, you might want to try this Huckleberry Buckle recipe from All Recipes:

Huckleberry Buckle Recipe

Huckleberry Buckle Recipe

Ingredients

  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 1/2 cups huckleberries
  • 3/4 cup white sugar
  • 1/2 cup boiling water
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
  2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
  3. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
  4. Bake in the preheated oven for 45 to 50 minutes
http://wildhuckleberry.com/2015/09/08/huckleberry-buckle-recipe-2/

ENJOY!!

 

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Huckleberry Crisp

Posted August 10, 2015 By sandy

Have you ever tried huckleberry crisp?

I found this recipe on Beyond the Chicken Coop blog by Kathy.

Here recipe uses granola for the ‘crisp’ portion which makes it very fun and easy to make.

Huckleberry Crisp

Huckleberry Crisp

Ingredients

  • 4 cups wild huckleberries
  • 1 cups sugar
  • ¼ cup flour
  • 2 cups granola
  • ¼ cup butter, melted
  • ¼ cup flour

Instructions

  1. Mix huckleberries, sugar and ¼ cup flour together. Pour into a baking dish.
  2. In another bowl, mix granola, butter, and ¼ flour together.
  3. Pour granola mixture over huckleberries.
  4. Bake at 350 for 40-50 minutes.
  5. Keep a close eye on your crisp. You want the mixture to be bubbling, but you don't want your topping to burn
http://wildhuckleberry.com/2015/08/10/huckleberry-crisp/

Check out Kathy’s full article include her picture of ‘purple hands’!

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Huckleberry Cobbler

Posted June 4, 2015 By sandy

Found this wonderful huckleberry cobbler recipe in the Bastrop Daily Enterprise in Louisiana!

Huckleberry Cobbler

Huckleberry Cobbler

Ingredients

  • 2-3 cups huckleberries
  • ¼ cup water
  • 1 ½ cups sugar
  • 3 tbs flour
  • 1/8 tsp. salt
  • ½ to 1 stick butter
  • (Use your own pastry recipe or buy crust already prepared.)

Instructions

  1. Roll pastry large enough to cover the bottom of a 9x13x3 inch baking dish. Put a solid piece of pastry over the bottom of the dish and bake at 375 degrees until slightly brown and dry.
  2. Roll out another 1/3 of the pastry and cut into strips and bake strips on a pastry sheet until brown and crisp. Roll out the last1/3 of pastry, cut into strips and set aside.
  3. Mix berries with 1 cup sugar, water and butter in saucepan and cook until tender.
  4. Mix flour and the remaining ½ cup sugar and add to fruit mixture. Stir over medium heat until thickened.
  5. Pour half of fruit mixture over the bottom crust. Layer the browned strips over the fruit. Pour the remaining half of the fruit over the strips and lattice the unbaked strips on top of the pie. Dot with additional butter.
  6. Bake at 375 degrees until brown and bubbly.
http://wildhuckleberry.com/2015/06/04/huckleberry-cobbler/

Add some ice cream on top and ….. yummmm!

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Walnut Topped Huckleberry Crisp

Posted August 23, 2014 By sandy

I found this wonder recipe on The Earthly Delights blog!

What a wonderful dessert!  I may just have to make this one myself!!

 

Walnut Topped Huckleberry Crisp

Walnut Topped Huckleberry Crisp

Ingredients

  • Walnut topping:
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1 ¼ sticks unsalted butter, chilled and cut into small pieces
  • 1 cup chopped fresh walnuts
  • Filling:
  • 8 cups huckleberries, fresh or frozen (about 2½ pounds)
  • ¾ cup sugar
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons cornstarch
  • 1½ teaspoons ground cinnamon

Instructions

  1. For the topping:
  2. Put the 6 topping ingredients into a large bowl. Mix together using a whisk until moist lumps form. Set aside.
  3. For the filling:
  4. Preheat the oven to 375 F.
  5. Place the huckleberries in a bowl and add the sugar, lemon juice, cornstarch and cinnamon. Mix or toss gently but thoroughly to blend.
  6. Pour the berry mixture into an ungreased 13 x 9 x 2 inch baking dish OR into individual serving-sized ramekins. Spread evenly and sprinkle with the topping mixture. Slip into the preheated oven and bake until the topping is golden brown and the filling is bubbling, about 50 minutes. Allow to cool slightly before serving. Wonderful warm or at room temperature!
http://wildhuckleberry.com/2014/08/23/walnut-topped-huckleberry-crisp/

Check out the information on huckleberry published along with this recipe:

Huckleberry Crisp with Walnut Topping

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Huckleberry Apple Cobbler

Posted February 14, 2012 By sandy

Just in time for Valentine’s Day …..

Ingredients:

  • 8-9 Granny smith apples, peeled, cored and sliced
  • 1/2 Cup of sugar
  • 1 Cup huckleberries
  • Zest of half a lemon
  • Juice of half a lemon
  • 1 1/2 t. Apple pectin

Procedure:

  • Toss apples in sugar and let macerate for an hour. Add lemon juice and zest, and pectin.
  • In a buttered casserole dish, layer a third of the apples and sprinkle a third of the huckleberries over.
  • Repeat two more times, saving a few apples to cover the top.
  • Bake at 375 degrees for 10 minutes then arrange shortbread circles over the top, covering about 50% of the fruit.
  • Lower the oven to 350 degrees and bake for 15-20 minutes more, or until shortcake is golden and fruit is bubbly.

READ FULL STORY

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Huckleberry Buckle Recipe

Posted August 2, 2011 By sandy

Blueberries …… or Huckleberries? | learningandyearning

Of course, we always called them huckleberries. To us, a wild berry was a huckleberry, and a cultured berry was a blueberry. Over the years, I’ve realized

Huckleberry Buckle

Beat 1 cup of sugar, 1/2 cup of butter and 2 eggs. Stir in 1 cup of milk, 4 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Gently stir in 4 cups of huckleberries. Spoon into greased and floured 9″ x 13″ pan. For the topping, combine 1/2 cup of sugar, 1/3 cup of flour, 1/2 teaspoon of cinnamon and 1/4 cup of butter.  Sprinkle over top of batter. Bake for 45 – 50 minutes at 375 degrees.

… READ FULL STORY AND RECIPE

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Dutch Over Huckleberry Peach Cobbler

Posted August 10, 2010 By sandy

And Now for Something Completely Delicious: Dutch Oven Huckleberry Peach Cobbler

By Annalise
It takes a long time to gather a substantial amount of Huckleberries, but we did it! No wonder they are so expensive (if you can even find them). I hadn’t gone Huckleberry picking in years, and it was fun and the fresh berries

Dutch Oven Huckleberry Peach Cobbler
Adapted from Paula Deen
Makes 8-10 servings

For the fruit:
6-7 large peaches, peeled and sliced
1 pint fresh huckleberries or blueberries (optional)
2 tablespoons baking mix, such as Bisquick
1 tablespoon sugar
dash of cinnamon

For the topping:
2 1/4 cup baking mix, such as Bisquick
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 cup milk
cinnamon sugar, for sprinkling

Prepare charcoal, if using. You’ll need approximately 45 coals. Otherwise, preheat oven to 350 degrees F. Grease 12 or 14 inch dutch oven or other baking dish.

In a medium bowl, combine the ingredients for the topping. The mixture will be thick. Set aside.

Toss the fruit together with the baking mix, sugar, and cinnamon. Place in the dutch oven or baking dish and spoon pieces of the prepared dough on top. Sprinkle with the cinnamon sugar.

When the coals are white, they’re ready. Cover the dutch oven and place over 15 of the coals and place the rest of the coals on top (the general rule is twice as many on top as on bottom). Rotate the oven over the coals after 15 minutes to promote even cooking. The cobbler is finished with the topping is golden brown and the fruit is bubbling through, about 25 minutes.

Alternatively, bake in your oven for 25-30 minutes.

Serve warm with whipped cream or vanilla ice cream.

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Huckleberry Buckle

Posted June 14, 2010 By sandy

Recipes: Fruit Crumble Recipes: Huckleberry Buckle II | Submitted

By Administrator

Ingredients:
1/4 cup butter
1/2 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 1/2 cups huckleberries
3/4 cup white sugar
1/2 cup boiling water
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.

In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter. Bake in the preheated oven for 45 to 50 minutes.

READ FULL STORY

 

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