Huckleberry Crunch Cobbler

From The Spokesman-Review, August 14, 1996

INGREDIENTS (crust):
1 1/2 cups flour
1 1/4 cups quick oats
1 cup brown sugar
1/2 cup butter

INGREDIENTS (filling):
6 cups fresh or frozen huckleberries or blueberries, thawed and drained
1 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 cup water
1 tsp. vanilla

DIRECTIONS:
Preheat oven to 350 degrees.

In a medium bowl, combine the crust ingredients. Beat at medium speed, scraping bowl often until crumbly, around 1-2 minutes.

Press 2 cups of the crumb mixture into the bottom of an un-greased 9x13 baking pan. Layer berries over crust.

In a saucepan, combine sugar, cornstarch, and salt. Stir in water. Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil. Stir in the vanilla.

Pour the mixture over the berries and sprinkle with remaining crumb mixture. Bake for 50-60 minutes.

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