It’s been a few years since I planted huckleberries in my garden. And, shamefully, the last time I did, I never even made anything with them. They just seemed so time consuming to pick (and they are!) and I guess life was different back then with my kids still at home and home schooling every day. (Yes, we schooled through much of the summer too.)
But, this is now. My kids are grown up and I’m free to do what I want so I planted four garden huckleberry plants for the CSA members to have some fruit to pick. Sadly, the deer went to town on my strawberries this year (a whole new patch too!) and the blueberries do well but it’s not like they can pick them all summer. The blueberry season is short but the huckleberry season is L-O-N-G.
Since garden huckleberries are an annual plant, they fruit the entire summer. In fact, they were beginning to set fruit before I even planted them in the garden. That should’ve been my warning. These plants produce a lot of fruit! The only thing is, you must have some patience and technique to harvest them.
It took me about 45 minutes to pick enough berries to make this cobbler. I did have about a cup leftover, but still. That’s quite a time commitment and I hadn’t even made anything to eat with them yet. Speaking of which, these berries should not be eaten raw. Word is they’re toxic in quantities and they taste awful. I’m pretty sure a huckleberries best friends are sugar and cornstarch.
If you’re expecting blueberry flavor, you might think these taste a little “off.” They’re more like a berry with an earthiness to it. Whatever that means. It’s definitely different but it’s not a bad different. I really liked it and I’m anxious to make something else with them in the future. I’m thinking a huckleberry soda of some sort. Maybe cook down the berries and juice them to add to a simple syrup …
Oh, the possibilities of unique fruits …
- FOR THE SAUCE:
- 4 cups huckleberries
- 1 cup sugar
- 1 Tbls. lime juice
- 2 Tbls. Cornstarch (preferably organic)
- ¼ cup water
- -
- FOR THE COBBLER:
- 1 ½ cup gluten-free flour
- 1 cup sugar
- ½ tsp. salt
- 2 tsp. baking powder
- ¼ cup butter, softened
- ¼ cup milk
- 1 large egg
- FOR THE SAUCE:
- Heat berries, sugar, lime juice and 2 Tbls. water over medium heat until boiling.
- Boil for 5 minutes.
- Turn off heat.
- Using an immersion blender, briefly blend to open the berries.
- Return berries to medium heat.
- Combine the remaining water and cornstarch.
- While stirring, add cornstarch mixture to berries and bring back to boil.
- Boil one minute then remove from heat.
- Pour into 10-11” cast iron skillet.
- -
- FOR THE COBBLER:
- Combine flour, sugar, salt and baking powder.
- Cut in butter.
- Combine milk and egg and add to mixture.
- Stir just until mixed.
- Drop by large spoonfuls onto the top of the huckleberry mixture.
- -
- Bake at 350˚ for 30 minutes.
- Cool slightly before serving with whipped cream or ice cream.