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Perfect Huckleberry Crumb Bars with Easy Almond Streusel

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These Perfect Huckleberry Crumb Bars with Almond Streusel Topping feature a buttery shortbread base, a tart huckleberry filling, and a crunchy almond streusel topping. They’re a crowd-pleasing dessert that tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (210 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ teaspoon salt
  • ¾ cup cold unsalted butter (170 grams), cut into small cubes
  • 3 cups fresh or frozen huckleberries (about 450 grams)
  • ⅓ cup granulated sugar (65 grams)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (105 grams)
  • ½ cup rolled oats (45 grams)
  • ½ cup packed brown sugar (100 grams)
  • ½ cup sliced almonds (50 grams)
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (113 grams), cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the shortbread crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse sand with a few pea-sized butter pieces remaining.
  3. Press the crust into the pan firmly and evenly. Bake for 15 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Prepare the huckleberry filling: In a medium bowl, gently toss the huckleberries with the sugar, cornstarch, lemon juice, and vanilla extract. Let sit for about 5 minutes.
  5. Make the almond streusel topping: In the same food processor, combine the flour, oats, brown sugar, sliced almonds, almond extract, and salt. Pulse a few times. Add the cold butter cubes and pulse until the mixture forms clumps of various sizes.
  6. Assemble the bars: Spread the huckleberry mixture evenly over the pre-baked crust. Sprinkle the almond streusel topping over the berries in an even layer.
  7. Bake for 35-40 minutes, until the streusel is deep golden brown and the filling is bubbling around the edges. If the streusel is browning too quickly after 25 minutes, tent the pan loosely with foil.
  8. Cool completely in the pan on a wire rack for at least 2 hours before cutting. Use the parchment overhang to lift the whole block out onto a cutting board. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Keep everything cold for a tender crust and crunchy streusel. Toast the almonds first for deeper flavor. Don’t overmix the streusel—you want distinct clumps. Use frozen huckleberries straight from the bag without thawing. Cool completely before cutting to avoid a messy filling.

Nutrition

Keywords: huckleberry crumb bars, almond streusel, fruit bars, summer dessert, huckleberry recipe, easy dessert, potluck dessert

Find it online: https://cooksyla.com/perfect-huckleberry-crumb-bars-with-easy-almond-streusel/