Huckleberry Dessert with Streusel: Tart

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch square pan and line it with parchment paper, leaving an overhang on the sides.
2. In a small bowl, toss the huckleberries with 1 tablespoon of flour until lightly coated.
3. Whisk together the 1.5 cups of flour, coconut sugar, baking powder, and salt in a mixing bowl.
4. In a separate bowl, cream the softened butter and egg until pale and fluffy.
5. Stir the buttermilk and vanilla into the butter mixture.
6. Fold the dry ingredients into the wet mixture until just combined; do not overmix.
7. In a medium bowl, combine rolled oats, almond flour, cinnamon, and salt.
8. Using fingers or a fork, work the cold cubed butter into the oat mixture until coarse, sandy clumps form.
9. Drizzle in the maple syrup and stir gently until the streusel holds its shape.
10. Pour the batter into the prepared pan, distribute the floured huckleberries evenly over the top, and sprinkle with the streusel topping.
11. Bake for 60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.