HUCKLEBERRY BUCKLE II
- 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.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g
CAST-IRON HUCKLEBERRY COBBLER
- Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
- Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
- Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.
PEAR AND HUCKLEBERRY CRISP
- Preheat oven to 350 degrees F.
- In a large bowl, toss fruit with sugar and transfer to a cobbler dish. In a separate bowl, mix flour with the brown sugar. Add butter and mix with a pastry knife until crumbly. Spoon on top of fruit and bake for 35 to 40 minutes.
I found this recipe on Huckleberry Hounds - a Montana based site while searching info for my fav - huckleberries. :) YUM!!
Provided by Mommy Diva
Yield 1 13x9 inch cobbler
Number Of Ingredients 6
- Preheat oven to 350°.
- Mix first five ingredients until crumbly.
- Put half the mixture in the bottom of a 13- by 9-inch baking pan (sprayed with cooking oil) and pat down.
- Distribute huckleberries over bottom layer.
- Sprinkle remaining crumb mixture over the top and pat lightly.
- Bake 30 minutes or until lightly browned.
- Serve with whipped cream or ice cream, enjoy!
Nutrition Facts : Calories 4508.5, Fat 281.2, SaturatedFat 104, Cholesterol 376.3, Sodium 4579.8, Carbohydrate 475.6, Fiber 28.4, Sugar 226.9, Protein 44.9
HUCKLEBERRY BUCKLE ( OR COBBLER CAKE)
When huckleberries are in season, we buy at least 6 bags and freeze them! My favorite berry in the world! And even better for you than blueberries! This is just one of my favorite ways to fix them. A sweet cobbler/cake-like recipe which is HEAVEN served warm with vanilla bean ice cream! Enjoy!!! (photo by jaylaulau)
Provided by Kelly Williams
Categories Fruit Desserts
Number Of Ingredients 13
- 1. Turn oven on to 375. Grease bottom only of a 9" square pan with butter-flavored crisco. (My 9" pan has somehow "walked", so this last time I had to use my 2 1/2 quart deep round baking dish. It worked pretty well. Just had to add 5 minutes to the baking time.) In a large mixer bowl, cream 1/4 cup batter and 1/2 cup sugar. In small bowl, whisk flour, baking powder, salt and spices to mix. Slowly beat into butter mixture just til added. Stir in milk and vanilla til just mixed. *Batter will be thick and lumpy. Spread batter into the prepared pan. In large bowl, combine berries and 3/4 cup sugar. Pour boiling water over and fold lightly til mixed. Pour evenly over the batter in the pan. Dot top with 1 Tbl. butter pieces. Bake 45-50 minutes. Serve warm with vanilla bean ice cream! SO GOOD!!! :D
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
- Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 69.4 g, Cholesterol 27.1 mg, Fat 11.2 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 85.3 mg, Sugar 49.3 g
HUCKLEBERRY PEACH COBBLER
This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream. This cobbler works great with either fresh or frozen fruits.
Provided by SBURBANK
Number Of Ingredients 14
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 66.1 g, Cholesterol 32.1 mg, Fat 12.5 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 313.6 mg, Sugar 41.3 g
Another recipe from my Huckleberry Cookbook. I haven't made this, personally, yet, but I also haven't found a recipe out of this cookbook that hasn't sent everyone into "mmm's". So I hope you like it! :) Note: You can also forego the blueberries all together, and just use 2 cups huckleberries. It's up to you.
Provided by Luvinmyfamily
Yield 1 Cobbler, 6-8 serving(s)
Number Of Ingredients 8
- Preheat oven to 400 degrees.
- Generously butter an 8'' (1 ½ quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate.
- In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop ¼ Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 110.2, Fat 0.2, Sodium 61.1, Carbohydrate 26.1, Fiber 1, Sugar 13.6, Protein 1.6
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