Print

Wild Huckleberry Crumble Bars with Almond Shortbread Crust

wild huckleberry crumble bars - featured image
Print Recipe

These wild huckleberry crumble bars feature a buttery almond shortbread crust paired with a tangy wild huckleberry filling and a crumbly topping, perfect for quick, easy, and crowd-pleasing treats.

Ingredients

Scale
  • 1 cup (140g) all-purpose flour
  • ½ cup (50g) almond flour
  • ½ cup (113g) unsalted butter, softened
  • ⅓ cup (67g) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (300g) wild huckleberries, fresh or frozen (thawed)
  • ⅓ cup (67g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • ¾ cup (105g) all-purpose flour
  • ⅓ cup (67g) granulated sugar
  • ¼ cup (57g) unsalted butter, cold and cubed
  • ¼ cup (25g) sliced almonds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides.
  2. Make the almond shortbread crust: In a medium bowl, combine 1 cup all-purpose flour, ½ cup almond flour, sugar, and salt. Add softened butter and vanilla extract. Mix until dough just comes together and holds when pressed. Add a teaspoon of cold water if too dry.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden around the edges.
  4. While the crust bakes, prepare the filling: Toss wild huckleberries with sugar, lemon juice, lemon zest, and cornstarch. Let sit for 5 minutes to thicken.
  5. Remove crust from oven and spread the berry filling evenly over the warm crust.
  6. Prepare the crumble topping: Mix flour and sugar in a bowl. Add cold, cubed butter and cut into pea-sized crumbs using a pastry cutter or fingers. Stir in sliced almonds if using.
  7. Sprinkle the crumble topping evenly over the berry filling.
  8. Bake the bars for another 30-35 minutes until topping is golden brown and filling is bubbling.
  9. Cool completely on a wire rack to allow filling to set.
  10. Lift bars out using parchment overhang and slice into squares. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

Keep butter cold for the crumble topping to ensure crumbly texture. Let bars cool completely before slicing to prevent filling from spilling. For easy slicing, chill bars in the fridge for 30 minutes before cutting. Frozen wild huckleberries should be thawed and drained to avoid soggy crust. Substitutions include coconut oil for butter (vegan), gluten-free flour blend for all-purpose flour, and alternative berries if huckleberries are unavailable.

Nutrition

Keywords: wild huckleberry crumble bars, almond shortbread crust, easy dessert, bake sale recipe, berry crumble bars, quick dessert, gluten-free option, vegan option

Find it online: https://yumbelle.com/wild-huckleberry-crumble-bars-recipe-perfect-for-easy-almond-shortbread-treats/