The huckleberry, a fruit commonly found in the Pacific Northwest, tastes like a combination of blueberries and Concord grapes with a punch of floral sweetness. For our summery cobbler, we toss the berries with lime zest and vanilla before topping them with fluffy biscuits studded with macadamia nuts. If you can't get your hands on huckleberries, feel free to use blueberries or any seasonal berries you can find.
The best part about a cobbler is that you can make it outdoors, sans oven. As your campfire is dying down, place a lidded cast-iron pan filled with the cobbler in the dying embers. Scoop a small pile of embers over the lid and let the cobbler cook until the dough is golden brown and cooked through. This can take anywhere from 15 to 40 minutes, depending on how hot the embers are, so don't be afraid to check up on it often.
Huckleberry CobblerRecipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 40 minutes, plus cooling time
For the Filling:
Butter, for greasing
4 cups huckleberries, fresh or frozen
½ cup sugar
2 tablespoons cornstarch
1 teaspoon lime juice
1 teaspoon lime zest
½ teaspoon kosher salt
1 vanilla bean, seeds scraped
For the Topping:
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons butter
1 cup milk
⅓ cup finely chopped macadamia nuts
Vanilla ice cream, for serving
1. Make the filling: Preheat the oven to 350º and grease a 10-inch cast-iron skillet with butter. In a medium bowl, mix together the huckleberries, sugar, cornstarch, lime juice, lime zest, salt and vanilla seeds to coat. Let sit while you prepare the topping.
2. Make the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, work the butter into the flour mixture until pea-size clumps form. Stir in the milk and macadamia nuts to form a dough.
3. Toss the berry mixture again now that the sugar has started to pull out the juices of the berries. Transfer to the greased skillet and scoop heaping tablespoonfuls of dough evenly over the filling. Bake until golden and bubbling, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.
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