Huckleberry Cobbler Recipe

Name: Huckleberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 4 cups Fresh Huckleberries; 1 Tablespoon Cornstarch; 1/4 cups Water; 1 cup Sugar, Divided; _____; FOR THE TOPPING:; 1/2 cups Flour; 1/4 teaspoons Salt; 1/2 teaspoons Baking Powder; 1 whole Egg; 2 Tablespoons Butter, Melted

Servings: persons

FOR THE FILLING:
4 cups Fresh Huckleberries
1 Tablespoon Cornstarch
1/4 cups Water
1 cup Sugar, Divided
_____
FOR THE TOPPING:
1/2 cups Flour
1/4 teaspoons Salt
1/2 teaspoons Baking Powder
1 whole Egg
2 Tablespoons Butter, Melted

1
Preheat oven to 400 degrees (F).
2
Combine water and cornstarch in a medium saucepan (no heat). Stir to dissolve the cornstarch. Add the Huckleberries and 1/2 cup sugar. Over medium-heat, cook the mixture until it thickens and boils. Once thickened, pour the fruit mixture into an ungreaased 2 quart baking dish. Set aside.
3
For the topping:
4
Combine all the rest of the ingredients (including the remaining 1/2 cup of sugar) in a bowl and mix until smooth. Spoon the topping onto the top of the fruit as evenly as possible.
5
Bake for 30-35 minutes until the topping is golden brown.
6
Serve with whip cream or vanilla ice cream.
7
Enjoy!

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE FILLING:, 4 cups Fresh Huckleberries, 1 Tablespoon Cornstarch, 1/4 cups Water, and more.

Yes, Huckleberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Huckleberry Cobbler

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