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Reviewed: Aug. 26, 2007

This was an awesome recipe! I took the advice of another reviewer and strained the berries before putting them on the batter. SO GOOD! The batter ended up being a cake-like consistency, which I didn't expect, but it was perfect. My boyfriend and I ate almost the whole pan right out of the oven. Make two, they'll go fast.

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jana18_82


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Reviewed: Jun. 8, 2007

My family uses a similar recipe. We mix the berries right in the batter, and after it cools from the oven, we top with powdered sugar. It's good for breakfast!

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FARMERCHRISTINE


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Reviewed: Jun. 7, 2007

This is my favorite way to bake with huckleberries! The first time I used this recipe I was short on berries. I chopped up some Fuji apples to make up for the missing huckleberries, and it was delicious! I have found that I need to cook the cobbler 5 - 10 minutes longer than the suggested bake time in order to fully cook the center so it's not doughy.

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Carrie


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Reviewed: Jun. 4, 2007

Yum! This turned out very nicely- I used blueberries instead of huckleberries, and I drained the excess water from the blueberry mixture before pouring over the batter...it was lovely. Will make again!

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Nosoapradio


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Reviewed: Nov. 7, 2006

This was very yummy! I used whole wheat flour because that is all I had, and it was still really good. It's the best warm with icecream for sure!

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AMIEECH


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Reviewed: Aug. 15, 2006

YUMMY YUMMY YUMMY!!! This is my ALL TIME FAVE Huckleberry recipe. I have to share this with everyone I know that loves huckleberries! We ate it a'la mode and it was just fabulous! Thanks for this amazing recipe!

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SaresMama

	Cooking Level: Expert Home Town: Rexburg, Idaho, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Jul. 9, 2006

I used fresh blueberries and added the crisp topping someone suggested. Otherwise, I followed the recipe as given. I thought it was just OK. The flavor was so-so, but not the texture. It seemed a little gooey to me. I could see how some people may like it, but I much prefer a good southern cobbler.

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mark

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Mar. 8, 2006

I've been on a "cobbler kick" for a few months now and have tried about 10 recipes from this site. This is my favorite one so far. I don't use huckleberries, though. I've been using a frozen fruit salad mix (peaches, pineapple, honeydew melon, strawberries) which I toss with just a little sugar and 1 tbsp of cornstarch (no boiling water or butter). Increase baking time to 60-65 minutes. Come summer, I'll try this recipe using a variety of fresh fruits.

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RAMONACOOKS

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Brampton, Ontario, Canada
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Reviewed: Jan. 29, 2006

This is an excellent recipe. I went a step further and put a "crisp" topping on it, i.e., equal parts of oatmeal, flour and brown sugar with a dash each of baking powder and baking soda and melted butter. I added a little cinnamon to the berries and decreased the sugar a little. What a dynamic duo!

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CHARANNE


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Reviewed: Sep. 11, 2005

This was really easy and good! I didn't put quite all the juice on when I was scooping the huckleberry, water, sugar mixture on top of the crust. I just drained the berries out at the end w/ a slotted spoon after I figured there was enough juice on the crust. We served vanilla ice-cream on top of warmed huckleberry buckle and was really good!!!

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MOM2CNJ


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Reviewed: Jul. 20, 2005

Made a double batch using 1/2 fresh huckleberries and 1/2 fresh raspberries. Baked in a 9 x 13 x 2-inch glass pan for 55 minutes. Excellent taste and consistency. This would be good with most any berries.

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Larry J


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Reviewed: Oct. 31, 2003

Delicious recipe! Careful when pouring huckleberry mixture into pastry mixture on bottom...pour slow and evenly over the pastry, otherwise the middle is very runny and messy.

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Desiree

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Florence, Montana, USA
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