Huckleberry Crunch Cobbler

By Hklbrries

Huckleberries may be combined with or replaced by blueberries. If you don't have enough berries, up to 2 cups of finely chopped apple may be used to complete the measure.

Ingredients

• Crust:
• 1 1/2 cups flour
• 1 1/4 cups quick-cooking rolled oats
• 1 cup brown sugar
• 1/2 cup butter or margarine
• Filling:
• 6 cups fresh or frozen huckleberries, thawed and drained
• 1 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 cup water
• 1 tsp vanilla

Preparation

Step 1

Heat oven to 350 F. In large mixer bowl, combine all crust ingredients. Beat at medium speed, scraping bowl often, until crumbly, 1 to 2 minutes.

Press 2 cups of the crumb mixture on bottom of an ungreased 9-by-13-inch baking pan. Layer berries over crumb crust; set aside. In 2-quart saucepan combine sugar, cornstarch and salt; stir to blend. Stir in water. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (18 to 22 minutes). Boil 1 minute. Stir in vanilla. Pour over huckleberres, sprinkle with remaining crumbs. Bake for 50 to 60 minutes or until lightly browned.