"The Wild Huckleberry is an iconic ingredient in the Pacific Northwest. Sweet yet tart with a floral perfume, the season runs from July to September. This recipe works with other summer berries like blueberries and blackberries."
Huckleberry Shortbread Bar Cookies
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup powdered sugar
- 12 tablesp melted butter
- 1 cup huckleberries
- 4 tablespoons melted butter
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cornstarch
- dash nutmeg and cinnamon
Method
Step 1
Pre-heat the oven to 350. Spray a 8" x 8" square metal baking pan with non-stick spray.
Step 2
In a bowl combine the flour, powdered sugar and melted butter and stir to combine until the mixture forms a soft dough ball. Take ⅔ of the dough and press it into the bottom of the baking pan. Reserve the remaining ⅓ of the shortbread dough to use as the crumb topping.
Step 3
In another bowl, combine the huckleberries, melted butter, sugar, flour cornstarch and dash of nutmeg and cinnamon. Gently toss the mixture until thoroughly combined with the huckleberries.
Step 4
Spoon the huckleberry filling on top of the shortbread crust. Crumble the reserved shortbread pastry on top of the filling and place in the oven. Bake for 45 minutes until the filling is set and the topping starts to brown.
Step 5
Remove from the oven and let cool to room temperature. Cut the shortbread into 12 squares.