Crumbly Huckle Buckle Recipes

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HUCKLEBERRY BUCKLE



Huckleberry Buckle image

This is a simple cake filled with wild huckleberries and a crunchy crumb topping. If huckleberries are hard to find in your area, blueberries make a fine substitution.

Provided by Annalise

Categories     Dessert

Time 45m

Number Of Ingredients 13

¾ cup granulated sugar ((150 grams))
¼ cup unsalted butter (, at room temperature (56 grams))
1 large egg
2 cups all-purpose flour ((240 grams))
2 teaspoons baking powder
½ teaspoon salt
Zest of 1 lemon
1 cup whole milk ((237 ml))
2 cups huckleberries or blueberries ((340 grams))
½ cup packed light or dark brown sugar ((106 grams))
½ cup all-purpose flour ((60 grams))
½ teaspoon cinnamon
¼ cup unsalted butter (, melted (56 grams))

Steps:

  • Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until combined and creamy. Beat in the egg.
  • In a bowl, combine the flour, baking powder, salt and lemon zest. Add to the mixer in 3 additions, alternating with the milk and mixing after each. Fold in the huckleberries. The batter will be thick. Spread into the prepared baking pan.
  • To prepare the topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl. Sprinkle over the cake batter.
  • Bake until a toothpick inserted into the center comes out clean with a few moist crumbs and the topping is golden brown, 30-35 minutes. Let cool completely, then slice and serve.

Nutrition Facts : Calories 209 kcal, Sugar 19 g, Sodium 87 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 35 g, Fiber 1 g, Protein 3 g, Cholesterol 27 mg, ServingSize 1 serving

TRIPLE BERRY BUCKLE



Triple Berry Buckle image

This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter, at room temperature, plus more for the skillet
1 2/3 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
Finely grated zest of 1 large lemon
1 large egg
1/2 cup whole milk
3 cups fresh berries, such as blueberries, blackberries and quartered (hulled) strawberries
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch of ground ginger
Pinch of kosher salt
2 tablespoons unsalted butter, cubed and at room temperature
Vanilla (or other flavored) ice cream, for serving

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
  • For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
  • For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
  • Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

HUCKLEBERRY CRISP



Huckleberry Crisp image

Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings.

Provided by MamaBuzzard

Categories     Desserts     Crisps and Crumbles Recipes

Time 55m

Yield 12

Number Of Ingredients 11

6 cups huckleberries
½ teaspoon lemon juice
1 cup white sugar
½ cup cornstarch
1 teaspoon ground cinnamon, or to taste
1 ⅓ cups brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup melted butter

Steps:

  • 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

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