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:
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
- 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.
- 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.
- 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.
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