Print

Irresistible Huckleberry Almond Crumble Bars

huckleberry almond crumble bars - featured image
Print Recipe

These huckleberry almond crumble bars combine a nutty, crunchy almond crumble topping with a fresh, tangy huckleberry filling for a delicious and easy homemade dessert.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 cup (95g) sliced almonds
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 tsp almond extract (optional)
  • ½ tsp salt
  • 3 cups fresh or frozen huckleberries
  • ½ cup (100g) granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, combine flour, sugar, sliced almonds, and salt. Pulse almonds briefly in a food processor if using.
  3. Add cold cubed butter and almond extract. Blend with food processor or fingers until mixture resembles coarse crumbs with pea-sized butter bits (2-3 minutes).
  4. Press half the crumble mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden and set.
  5. While crust bakes, toss huckleberries with sugar, lemon juice, and cornstarch in a medium bowl until well coated.
  6. Remove crust from oven. Spread huckleberry mixture evenly over crust. Sprinkle remaining crumble mixture over the top.
  7. Bake for 35-40 minutes until crumble topping is golden brown and filling is bubbling. Tent with foil if topping browns too quickly.
  8. Cool bars completely in pan on a rack for at least 2 hours to allow filling to set.
  9. Use parchment overhang to lift bars out of pan and slice into squares or rectangles.

Notes

Keep butter cold until mixing to ensure flaky crumble texture. Use parchment paper for easy removal and clean-up. If crumble topping is too soft after baking, broil for 5 minutes watching closely to crisp it up. Tent with foil if topping browns too fast during baking. Frozen huckleberries can be used without thawing. For gluten-free, substitute all-purpose flour with gluten-free baking blend. For dairy-free, replace butter with coconut oil.

Nutrition

Keywords: huckleberry bars, almond crumble, crumble bars, homemade dessert, easy baking, fruit bars, summer dessert, fall dessert

Find it online: https://tastytuck.com/irresistible-huckleberry-almond-crumble-bars-easy-homemade-recipe-to-try-today/