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.

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