Ingredients:

  • 4 cups (600g) huckleberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 cup (120ml) cold buttermilk

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 9 inch cast iron skillet or ceramic dish, toss the huckleberries with 1/2 cup sugar, cornstarch, lemon juice, and cinnamon. Note: Let this sit for 10 minutes to draw out the juices.
  3. In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
  4. Add the cubed cold butter to the flour. Use a pastry cutter or fork to work it in until you see pea sized lumps. until the mixture looks like coarse crumbs
  5. Pour in the cold buttermilk. Stir with a spatula just until combined. Note: Stop as soon as the flour disappears to keep the topping light.
  6. Spoon the batter over the berries in dollops. Leave some gaps so the fruit can peek through.
  7. Bake for 30-35 minutes. until the filling is bubbling and the topping is mahogany gold
  8. Remove from the oven and let it cool for 15 minutes before serving. This allows the sauce to set.