Huckleberry Buckle

• 1/4 cup butter
• 1/2 cup white sugar
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk

FILLING:

• 2 1/2 cups huckleberries
• 1/2 cup white sugar
• 1/2 cup boiling water
• 1 tbsp. butter

CRISP

• 1/3 cup flour
• 1/3 cup brown sugar
• 1/3 cup rolled oats
• 1/4 tsp. cinnamon
• 1 tbsp. butter, melted
• Dash of baking powder
• Dash of baking soda

1. Preheat oven to 375 degrees F.
2. Grease the bottom of a 9-inch square pan.
3. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar.
4. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture.
5. Stir in milk; mixture will be thick and lumpy.
6. Spread batter into the prepared pan.
7. In a large bowl, combine berries, 1/2 cup sugar and 1/2 cup boiling water.
8. Pour over the batter in the pan.
9. Dot the top with remaining 1 tablespoon of butter.
10. In a medium bowl, combine ingredients for crisp.
11. Spread over the berries in the pan.
12. Bake in the preheated oven for 45 to 50 minutes.
13. Makes 8 servings.