Lemony Huckleberry Crumb Bars

6 ounces (1 ½ sticks) cold unsalted butter, shredded, plus more for greasing the baking dish

1 ¾ cups all-purpose flour

¾ cup powdered sugar

Grated zest of 1 lemon

¾ teaspoon kosher salt

1 ½ cups fresh or frozen huckleberries

1 tablespoon sugar

2 teaspoons cornstarch

 

Preheat the oven to 375˚F. Butter an 8-inch square baking dish and line with parchment paper. Whisk together the flour, powdered sugar, lemon zest, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Transfer about half of the dough to the baking dish and press into an even layer. Refrigerate for about 15 minutes. Toss together the huckleberries, sugar, and cornstarch in a medium bowl. Spread the huckleberry mixture evenly over the crust and then spread the remaining half of the dough evenly over the huckleberry layer. Bake for 40 to 45 minutes, or until golden brown. Let cool to room temperature.  

 

Using the parchment paper, lift the bars out of the pan and transfer them to a cutting board. Cut into portions and serve.

 

Makes 12 bars. Huckleberries have a short summer season. Use frozen huckleberries the rest of the year, but do not thaw them. Small blueberries make a fine substitute if huckleberries are unavailable. These bars are best on the day they’re made.

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