Happy Huckleberry Cobbler – Gluten Free
This has been the year of the HUCKLEBERRY for me. How can a berry tinier than a blueberry have such an amazing flavor and work well in almost any dessert that works with fruit? To make them even more irresistible, they are very high in Vitamin C and antioxidants and have a sweet/tart flavor… a great reason to find a way to eat them every day.
I have used them in jam, breads, waffles, bars, pancakes, pies, crisps,muffins and sauces and absolutely love them.
Where on earth can you buy a Huckleberry? My new favorite online gourmet Berry and Fruit supply is Northwest Wild Foods. They stock all sorts of wild and organic frozen fruits and berries and I now have the freezer in the garage stocked with Sour Cherries, Marionberries, red and blue Huckleberries, Rhubarb, Strawberries, Currants and Blackberries so I can create my favorite desserts and jams year round. They deliver safely packed in dry ice. Just order enough and they pay the Fed Ex shipment.
Here is what a Huckleberry looks like compared to a Blueberry:
If you don’t need to bake gluten free just use your favorite topping for your crisp or cobbler.
I found this fun recipe for Huckleberry Cake in a Victorian Era book called Mrs. Beeton’s Book of Household Management if you ever want to try it:
Here is a very good cobbler recipe. The topping is best right around 30 minutes out of the oven, still warm with a slightly crisp top crust and soft cookie like inside. If you like lots of topping, just double the recipe for the topping.
6 cups frozen or fresh Huckleberries or mixture of berries (Blackberries, Marionberries, etc)
1 Teaspoon Lemon Juice
3/4 -1 cup Sugar ( use higher amount if you like a sweet mixture)
4 Tablespoons Cornstarch
1 Cup plus 2 Tablespoons Gluten Free Flour blend ( I use Authentic Foods Classic Blend as it has no gums in it)
6 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons baking powder
6 Tablespoons Butter, chilled and cut into small chunks
1 teaspoon vanilla extract
1 large egg, beaten
1/4 chopped pecans ( optional, but the crunch is great)
Filling: Preheat oven to 375 degrees. Mix the filling ingredients in a large bowl and then pour into a medium saucepan and heat on medium heat until warmed. Pour into a glass or ceramic baking dish.
Topping: In a medium bowl, mix dry ingredients well and cut in butter with a pastry blender or two knives until butter is size of peas and well distributed. In a separate small bowl, whisk egg with vanilla and then add to dry mixture and just gently toss until moistened. Spoon mounds of topping all over Huckleberry Filling in pan and sprinkle Pecans over top. For extra crunch sprinkle a teaspoon of sugar on top.
Bake in oven about 30-35 minutes, until golden brown AND juices are bubbling. You can tent the top with foil if browning too fast.
Serve with Vanilla Ice Cream or Whipped Cream.