Huckleberry Cobbler Recipes

HUCKLEBERRY CRISP

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.

HUCKLEBERRY COBBLER

Steps:

• 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.

HUCKLEBERRY BUCKLE II

Steps:

• 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.

HUCKLEBERRY COBBLER

Steps:

• 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!

CAST-IRON HUCKLEBERRY COBBLER

Steps:

• 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.

HUCKLEBERRY PEACH COBBLER

Steps:

• 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.