Huckleberry Buckle/Cobbler/Crisp Archive

Gluten Free Rhubarb Huckleberry Cobbler

Posted April 27, 2010 By sandy

giddy up gluten free: Rhubarb Huckleberry Cobbler

By Dorothy
Rhubarb Huckleberry Cobbler. It’s rhubarb time at the local farmers markets. Rhubarb is one of the first vegetables to ripen in the spring. It is certainly the most beautiful. Rhubarb looks like celery dressed up for prom in a

GF Rhubarb Huckleberry Cobbler
6 cups rhubarb, sliced into 1/2 inch chunks
1/2 cup fresh or frozen huckleberries (or blueberries)
2 tbsp cornstarch
1/2 cup organic cane sugar
1 cup water
1/3 cup sorghum flour
1/3 cup millet flour
1/3 cup potato starch (or tapioca starch)
3/4 cup organic cane sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/2 cup pecans, roasted and chopped
1/3 cup Earth Balance Vegan Buttery Spread, cold
1 large egg, room temperature, lightly beaten
1/2 tsp vanilla extract
Preheat oven to 350º. Grease a 9×12 baking dish.
1. Stir together chopped rhubarb, berries, and cornstarch. Pour it into the baking pan, distribute evenly. Stir 1/2 cup sugar into one cup water and pour over fruit.
2. Combine sorghum flour, millet flour, starch, sugar, baking powder, xanthan gum, salt. Whisk until thoroughly combined. Whisk in the chopped nuts. With a pastry cutter, cut in the cold butter until the mixture resembles coarse meal. Stir the egg and vanilla together in a small bowl, and add it to the flour and butter mixture. Stir until the dough is moistened. The dough will be stiff.
3. Sprinkle the dough in crumbly chunks over the fruit. Bake 40-50 minutes until golden brown and done in the middle.

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Huckleberry Skillet Cobbler

Posted March 2, 2010 By sandy

Dreaming of summer cobblers:  Huckleberry Skillet Cobbler

by Amanda

The place where we vacation has tons of huckleberries, so I’m just so excited to try this dessert!  Isn’t it beautiful?

Cobbler:

Time: 1 3/4 hours, plus at least 45 minutes to cool. One of our all-time favorite desserts, with just a hint of spices to pull out the complex, wine-rich flavor of the huckleberries—and also delicious made with blueberries.
Yield: Serves 8 to 10

Ingredients

  • 1 1/2  cups  plus 2 tbsp. sugar (if using blueberries, decrease to 1 cup plus 2 tbsp.), divided
  • 1/3  cup  quick-cooking tapioca
  • 1/2  teaspoon  cinnamon
  • 1/2  teaspoon  ground cardamom
  • 1  tablespoon  fresh lemon juice
  • 2  qts. (2 1/2 lbs.) fresh or frozen huckleberries* or blueberries
  • Buttery Pastry
  • 1/2  tablespoon  milk
  • 1  cup  crème fraîche

Preparation

1. Preheat oven to 400°. In a 12-in. ovenproof frying pan or a 9- by 13-in. baking dish, combine 1 1/2 cups sugar (1 cup if using blueberries), tapioca, cinnamon, and cardamom. Gently mix in lemon juice and berries. Let stand, stirring occasionally, for tapioca to soften slightly, 15 minutes (50 minutes for frozen berries; they’ll start to look wet). Spread berries level.
2. On a floured surface with a floured rolling pin, roll out pastry to a 14-in. round or 10- by 14-in. rectangle, lifting up pastry and re-flouring underneath if needed to prevent sticking. Trim uneven edges with a knife. Slide a rimless baking sheet under pastry and ease it over berries. Fold edges of pastry under so they’re flush with pan or dish, pressing together any cracks. Flute pastry edges with a finger and thumb to seal.
3. Brush crust (but not fluted edges) with milk and sprinkle with remaining 2 tbsp. sugar. Cut about 6 vents in crust to release steam. Bake until crust is golden brown and filling is bubbling through vents, 50 to 60 minutes; tent with foil if pastry starts to get too brown, and put a rimmed baking sheet underneath if the cobbler starts to bubble over.
4. Supporting cobbler underneath, carefully transfer to a rack and let cool at least 45 minutes. Serve warm or cool, with crème fraîche to spoon on top.
*Buy huckleberries from specialty produce markets or pick your own, from your garden if you grow them or from the wild. Huckleberries range from blue-purple to red and even white; they thrive in subalpine forests and meadows in many Western states. In the Cascades, respect posted areas reserved for the Yakama Indian Nation.

Buttery Pastry:

Time: 5 minutes
This recipe goes with Huckleberry Skillet Cobbler
Yield: Makes 1 cobbler crust; 8 to 10 servings

Ingredients

  • 2  cups  flour
  • 3/4  cup  cold butter, cut into 1-in. pieces
  • 1  teaspoon  sugar
  • 1  teaspoon  fresh lemon juice
  • 1/2  teaspoon  salt
  • 1/4  cup  plus 1 tbsp. heavy whipping cream

Preparation

Put all ingredients in a food processor and whirl just until dough comes together and is evenly moistened. Gather into a ball, then shape into a flat disk.

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Huckleberry Peach Cobbler

Posted February 23, 2010 By sandy

Cobbler Recipes: Huckleberry Peach Cobbler | Submitted By

By Leslie
This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren’t available. It’s great served warm with vanilla ice.

Ingredients

  • 2 cups huckleberries
  • 3 cups sliced peaches
  • 1/4 cup cornstarch
  • 2/3 cup white sugar
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 cup rolled oats
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter
  • 1/2 cup milk

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. If you’re using frozen fruit, thaw and drain it before proceeding. Combine fruit in an ungreased 2-quart casserole dish. Mix the cornstarch and 2/3 cup sugar, and toss with fruit mixture. Dot with 2 tablespoons butter and set aside.
  3. Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the oats, lemon zest, and cinnamon. Cut in 1/4 cup butter until it’s the size of small peas. Stir in milk to form a stiff batter. Spoon dollops of cobbler batter over the fruit in the casserole dish; the batter may not entirely cover the fruit.
  4. Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes. Allow to cool about 15 minutes. Serve warm.

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Huckleberry Buckle

Posted February 8, 2010 By sandy

Fat of the Land: The Great FOTL Huckle Buckle CONTEST!

By LC
If the latter, it should be recognizable as a sort of coffee cake (because I like coffee cake) and use either huckleberries or blueberries. I’ll award two prizes, which will be a jar of pickled sea beans or fiddleheads for the lucky

My So-So Huckle Buckle

Batter:

1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk

Topping:

2 cups huckleberries or blueberries *
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter

In large bowl cream shortening and 3/4 cup sugar. Add egg and beat until light. In separate bowl mix together flour, baking powder, and salt; add to creamed mixture along with milk. Spread in greased 11 X 7-inch pan. Top with berries. Mix 1/2 cup sugar, 1/2 cup flour, and cinnamon; cut in butter until crumbly. Sprinkle over berries. Bake at 350 degrees for 45 minutes or until done. Let cool for several minutes, then slice. Serve warm.

* We use two different techniques when using frozen berries. If the berries are frozen in a clump, we thaw and drain them; if individually frozen we add them to the batter without thawing.

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Huckleberry Cobbler

Posted January 26, 2010 By sandy

Chef-Fatboy’s Cookery Blog: Hey FatBoy!! What’s Cooking?Sam’s Huckleberry Cobbler

By chef fatboy

Sam’s Huckleberry Cobbler
Submitted by: Samantha Noble, SC.

Ingredients:
1/3 c. flour
1 1/2 c. sugar
3/4 tsp. cinnamon
Grated peel of one lemon

Directions: Toss mixture with: 8 c. fresh huckleberries. Place in prepared pan. Butter a 9 x 13 inch baking pan, preheat oven to 350 degrees.
Topping:
1 c. sugar
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. shortening

Mixture should resemble fine meal. 2 eggs. Stir and add to pastry mixture until crumbly. Sprinkle this mixture over huckleberries. Melt 1/3 cup of butter and drizzle over topping. Bake for 35-45 minutes.

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